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Oven Roasted Patatas Bravas

Oven Roasted Patatas Bravas | @simplywhisked

Ingredients

Scale

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
  • 34 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

Instructions

To make the bravas sauce:

  1. 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.
  2. 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:

  1. Whisk together ingredients in a medium bowl. Refrigerate until ready to use.

For the potatoes:

  1. Preheat oven to 500˚F. Place potatoes pieces and olive oil in a large bowl. Season liberally with salt & pepper. Toss to coat evenly.
  2. Bake for 45 minutes – 1 hour, or until potatoes are fully cooked and crispy.
  3. Remove from oven and allow to cool for 5 – 10 minutes before serving with bravas sauce and aioli.

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