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I am really at a loss for words today. I’m truly shocked by the outcome of yesterday’s election. It doesn’t seem that long ago that I was waking up in Barcelona, learning that my country had chosen to continue on the path it had chosen in 2008. Today, I woke up to a very different story. Regardless of how you voted yesterday, we all know a change is coming. Whether that is a good or bad thing has yet to be seen, but the unknown is always a scary thing.
Love roasted potatoes? Try these dairy free sour cream & chive crispy potatoes.
What I wouldn’t give to go back four years to Barcelona where I was witnessing beautiful architecture and mosaic parks, and eating tapas. So many tapas. I vividly remember the food that we ate in Barcelona – and Madrid. I’d always intended to make them at home, but time slips away sometimes and they were never made. Of course, it seems so appropriate to share this recipe today, while I reminisce of the beautiful days we spent in Spain.
Patatas bravas tend to vary from region to region in Spain, but there’s one thing that they have in common. They’re topped with a spicy tomato sauce. I remember them being so spicy that I couldn’t eat mine. Of course, this recipe doesn’t have quite as much heat, but they still pack a punch. The garlic aioli is the saving grace for those of you who don’t handle your heat well. In fact, this dish is great for groups because each person can choose how much spice they’d like, and just how much creamy aioli they want.
I really wanted to keep the spice without losing the tomato flavor, so I added just a few tablespoons of tomato paste to create a more concentrated flavor. I normally avoid tomato paste unless I am using a large portion of a can, because I almost always end up wasting the remaining paste in the can. But, I found these Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches while I was at Walmart last week, and the tomato paste is portioned into 2 tablespoon packets. Isn’t that great? P.S. You can also find a coupon on their site.Print
For the bravas sauce:
- 2 tablespoons olive oil
- 1 1/2 sweet onions, diced
- 4 garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- 1 2-tablespoon Hunt’s Recipe Ready Paste Pouch
- 2 teaspoons smoked paprika
- 2 teaspoons chipotle-flavored hot sauce (or hot sauce of choice)
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the garlic aioli:
- 1/2 cup mayonnaise
- 3 – 4 tablespoons olive oil
- 1 teaspoon lemon juice
- 2 garlic cloves, minced
- 1/4 teaspoon salt
For the potatoes:
- 2 1/2 pounds potatoes, cut into bite-sized pieces
- 3 tablespoons olive oil
- Salt & pepper
To make the bravas sauce:
- Heat a large saucepan or skillet to medium-high. Add olive oil, onion and garlic and sauté until translucent, about 5 minutes. Transfer to a food processor or blender.
- Add the remaining ingredients to the bowl and process until smooth. Transfer to a container and refrigerate until ready to use.
To make the aioli:
- Whisk together ingredients in a medium bowl. Refrigerate until ready to use.
For the potatoes:
- Preheat oven to 500˚F. Place potatoes pieces and olive oil in a large bowl. Season liberally with salt & pepper. Toss to coat evenly.
- Bake for 45 minutes – 1 hour, or until potatoes are fully cooked and crispy.
- Remove from oven and allow to cool for 5 – 10 minutes before serving with bravas sauce and aioli.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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