Patatas Bravas Recipe
Transform your kitchen into a Spanish tapas bar with our easy, oven-roasted Patatas Bravas! Healthier than fried, these potatoes are irresistibly crispy, drenched in a sauce that's a flavor fiesta.
Servings: 4 servings as a tapa
Calories: 470kcal
Equipment
Ingredients
- 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 pressed
- 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
Instructions
- Place the potatoes and white vinegar in a large pot along with two quarts of water. Bring the pot to a boil and cook for 4 to 5 minutes, until the potatoes are just barely tender. Drain and allow them to cool.
- While the potatoes are cooling, prepare the garlic aioli. In a small bowl, whisk together the mayonnaise, three tablespoons of olive oil, and both pressed garlic cloves until well-combined. Refrigerate until ready to serve.
- Preheat the oven to 450 degrees Fahrenheit (about 232 degrees Celsius). Toss the cooled potatoes with canola oil, salt, pepper, and half a 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 ensure even cooking.
- Meanwhile, prepare the easy Patatas Bravas sauce, heat two tablespoons of olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, the remaining teaspoon of hot paprika, and sugar in a large food processor or blender bowl. Pulse until puréed.
- Carefully transfer the mixture to the saucepan (it may splatter a bit); cook, stirring frequently, until the sauce has darkened in color and the raw onion taste is gone, about 5 to 6 minutes. Taste and add salt and pepper as desired.
- Serve the roasted potatoes with generous portions of the garlic alioli drizzled on top. Then, drizzle with Patatas Bravas sauce. Garnish with chopped parsley. Serve hot.
Video
Notes
You can boil the potatoes as directed in step one and keep them refrigerated until ready to use.
Place the “aioli” and patatas bravas sauce into diner-style squeeze bottles (or piping bags) to easily drizzle over the potatoes.
Storage Info:
You can store Patatas Bravas in an airtight container in the refrigerator for up to 3 days. Freezing is an option, but it may alter the potatoes' texture. To reheat, spread the potatoes on a baking sheet and warm them in an oven preheated to 350 degrees F (about 175°C) until they regain their crispiness, typically taking 10-15 minutes. Store the sauce separately and add it after reheating the potatoes to preserve optimal texture and flavor.
Nutrition
Serving: 1serving | Calories: 470kcal | Carbohydrates: 36g | Protein: 5g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 829mg | Potassium: 945mg | Fiber: 5g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 44mg | Calcium: 63mg | Iron: 3mg
