Patatas Bravas
Roasted in the oven until they're golden and crispy, these patatas bravas are served with a spicy tomato sauce and rich garlic aioli worthy of a Spanish tapas bar. Feel free to customize the spice level to your taste, but generally these spicy potatoes pack a punch.
Servings: 8
Calories: 474kcal
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
Calories: 474kcal | Carbohydrates: 38g | Protein: 6g | Fat: 35g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 443mg | Fiber: 4g | Sugar: 5g | Vitamin C: 17mg