These Patatas Bravas are roasted, not fried, which makes them both easier and healthier! You’ll love the easy tomato sauce — the leftovers taste great on just about everything!
Holy Tapas, Batman! This week I’m sharing recipes for my three favorite tapas – today, Patatas Bravas. Wednesday, it’s all about an easy Spanish Tortilla. Friday, I’m keeping it simple with Pan con Tomate.
But let’s not get ahead of ourselves here.
How badly do you just wanna stick a fork into those sauce-slathered potatoes and gobble them up? Okay, now imagine how many of these potatoes you could consume after a few rounds of drinks.
Ahhhh yeah, this is party food my friends. Tapas are the perfect thing to serve at a party – they’re shareable, easy to eat, and super informal.
Let’s talk potatoes. I decided to use itty bitty baby potatoes for my patatas bravas, mostly because they are adorable but also because it meant I didn’t have to do any slicing and dicing. Yay!
I found a little package at the store that had red, yellow, and purple potatoes all together. I saved one of each color and am storing them with my onions in hopes they might sprout some eyes and I can bury them in the garden with my other potato plants.
If you want to use larger boiler potatoes (like yukon golds), just cut them into 1″ cubes. I haven’t tried this recipe with russet potatoes, but if you decide to give that a try, I’d suggest peeling them before cubing them. Also, the cook times might be different because russets just cook differently. Keep a close eye on them if you want to go that route 🙂
Alright, onto the SAUCES. Guys, I’m such a sauce junkie. It’s kind of a problem in my life. Well, more like it’s a problem for my refrigerator.
I know lots of people love straight up mayo served with their patatas bravas, however I really like a nice aioli (which in my world is a homemade garlic mayonnaise made with olive oil). I adore homemade mayonnaise, and if you have the time, I highly recommend making some.
However, if you are in a hurry, or you’re busy making other tapas, or you’re just feeling a bit lazy (right there with you), you can use my recipe for easy “aioli.” It’s just mayo, olive oil, and pressed garlic whisked together in a bowl. DONE. And so tasty. It’s like fancy-ing up prepared mayonnaise. Vegans, use vegannaise.
The second and, in my opinion, more important sauce is the tomato sauce.
Friends. FRIENDS! This sauce. It demands to be put on allofthethings.
Since I’m not a regular person and everything I do in the kitchen revolves around how it will look in photos, I made this sauce and then put it into a diner-ketchup-style-squeeze-bottle so I could “artistically” drizzle it all over the potatoes. I didn’t use all of it on the potatoes (although I easily could have), so I had some leftovers.
That bottle quickly found a new home in the door of the refrigerator <– you know, for easy access. Things it is delicious on (based on personal experience): scrambled eggs, pizza, avocado toast, leftover pasta, even plain white rice.
It’s a total cinch to make: just throw some stuff in a blender, then…uh.. blend it, then cook it for a few minutes in some hot oil. Done.
The only ingredient you might not have lying around is Spanish Hot Paprika. I love this stuff and use it all the time, but if you are desperate to make this and don’t have any in your cupboard, try using regular paprika with a pinch of ground cayenne pepper added. Or, get super crazy and use smoked paprika. YUM.
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Here’s Your Recipe!
- 1 1/2 pounds baby / fingerling potatoes
- 2 tablespoons white vinegar
- 1/4 cup mayonnaise
- 5 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, presssed
- 2 tablespoons canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons hot Spanish paprika, divided
- 1 (14.5 ounce) can no-salt-added diced tomatoes, with juices
- Half of one yellow onion, peeled
- 2 cloves garlic, peeled
- 1/4 teaspoon sugar
- Salt and Pepper
- Chopped fresh parsley leaves for garnish
- Place the potatoes and white vinegar in a large pot along with two quarts of water. Bring the pot to a boil; cook for 4 to 5 minutes, until the potatoes are just barely tender. Drain and allow to cool.
- While the potatoes are cooling, prepare the garlic "aioli": in a medium bowl, whisk together the mayonnaise, 3 tablespoons of the olive oil, and both pressed garlic cloves until well-combined. Refrigerate until ready to serve.
- Preheat the oven to 450 degrees Fahrenheit. Toss the cooled potatoes with the canola oil, salt, pepper, and 1/2 teaspoon of the hot paprika. Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven until golden brown, about 15 to 20 minutes, stirring the potatoes once or twice to promote even cooking.
- Meanwhile, prepare the easy tomato sauce: Heat two tablespoons of olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, remaining teaspoon of hot paprika, and sugar in the bowl of a large food processor or blender. Pulse until pureed. Carefully transfer the mixture to the saucepan (it may splatter a bit); cook, stirring frequently, until the sauce has darkened in color and has lost its raw onion taste, about 5 to 6 minutes. Taste and add salt and pepper as desired.
- Serve the roasted potatoes topped with generous portions of the "aioli" and quick tomato sauce. Garnish with chopped parsley. Serve hot.
You can par-boil the potatoes as directed in step one and keep them refrigerated until ready to use.
Place the "aioli" and easy tomato sauce into diner-style squeeze bottles (or piping bags) to easily drizzle over the potatoes.
Amount Per ServingCalories 249 Total Fat 26g Carbohydrates 1g Protein 3g