Why I love this patatas bravas recipe
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.
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.
This recipe uses an immersion blender. If you don’t have one, you can use a high speed blender or food processor to blend the bravas sauce. The aioli can be made by hand with a lot of whisking, or you can use this food processor technique.
More potato recipes: dairy free potato soup / German potato salad / roasted duck fat potatoes
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make patatas bravas
Prep your potatoes. Slice your potatoes and let them soak in cold water while you’re waiting for the oven to preheat. If you are in a rush, you can skip the soak, but it helps to get the potatoes nice and crispy.
Roast the potatoes. Drain and pat the potatoes dry before tossing them with olive oil and salt & pepper. Transfer to a sheet pan (or do the seasoning directly on the sheet pan).
Pop them into the oven for 45 – 50 minutes, or until the potatoes are golden brown and crispy.
Make the aioli. While the potatoes cook, combine your aioli ingredients in a large wide mouth mason jar or glass. Use an immersion blender to slowly emulsify the ingredients together until thick and smooth.
Make sure your eggs are room temperature before you start or you will be more likely to break the mayo.
Make the bravas sauce. Heat a saucepan to medium-high and sauté your diced onion and minced garlic until tender. Then, add the remaining ingredients let them simmer for about 5 minutes to blend the flavors.
Again, your immersion blender to puree the sauce until smooth. Transfer to a container until you’re ready to sauce your potatoes.
Assemble your patatas bravas. Remove the potatoes from the oven and transfer to a serving dish (or several plates if you’re doing tapas). Top with bravas sauce and aioli, and garnish with fresh parsley before serving.
More tapas recipes: baked scallops / almejas en salsa verde / red sangria / prosciutto melon skewers
More appetizer recipes: air fryer crab cakes / roasted shishito peppers / dairy free queso / puff pastry rolls
Patatas Bravas
Ingredients
For the bravas sauce:
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 2 garlic cloves, minced (1 teaspoon)
- 1 15- ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1/2 – 1 teaspoon cayenne pepper
- 1/2 teaspoon coarse salt
For the garlic aioli:
- 2 eggs, room temperature
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1/2 teaspoon coarse salt
- 1 garlic cloves, or 1 1/2 teaspoons minced garlic
- 1 cup neutral-flavored oil
For the potatoes:
- 3 pounds russet potatoes, washed and sliced into wedges (about 6 large potatoes)
- 2 tablespoons olive oil
- Coarse salt & black pepper
Instructions
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 about 45 minutes, 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.
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.
- Add the remaining ingredients and stir until combined.
- Using an immersion blender, puree until smooth (or transfer to a food processor or blender).
- Transfer to a container and refrigerate until ready to use.
To make the aioli:
- Place ingredients in a wide-mouth mason jar or large glass.
- Using an immersion blender, slowly blend the ingredients together, working from bottom to top, until thick and emulsified.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I’m shocked by the election results too. As you expressed, it’s just an uncomfortable feeling having no idea what lies ahead. one day at a time, I suppose. As for your patatas bravas, though, it looks fabulous! I’ve had this dish in restaurants a few times and really enjoyed it. I like that your version is healthy and baked, I haven’t made it at home before because I didn’t want to fry the potatoes 🙂 will definitely whip yours up – easy to use vegan mayo in the aioli. Cheers!
This is one of my most favorite tapas!! The simplicity and flavors are so delicious!