Cracked Tapas Patatas Braves
Elevate your appetizer game with Cracked Tapas Patatas Braves, a bold and irresistible take on a Spanish classic. This recipe features crispy, oven-roasted smashed potatoes seasoned with smoked paprika, garlic powder, and a hint of cayenne for a smoky kick. Paired with a rich homemade bravas sauce made with sautéed onions, crushed tomatoes, and chili flakes, and topped with a creamy, zesty garlic aioli, each bite is bursting with vibrant flavors and textures. Perfect for parties or tapas night, these golden potatoes are garnished with fresh parsley for a finishing touch that’s as inviting as it is delicious. Quick to prepare and easy to share, this crowd-pleasing dish is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 1.5 pounds Small potatoes (Yukon Gold or baby red potatoes)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Garlic powder
- 1 cup Crushed canned tomatoes
- 1 small Yellow onion, finely diced
- 2 Garlic cloves, minced
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Sugar
- 0.5 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 Garlic clove, grated
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and scrub the small potatoes. Place them in a large pot filled with water and add a pinch of salt. Bring to a boil and cook for 15 minutes or until they are fork-tender.
3. Drain the potatoes and let them cool for a few minutes. Using the bottom of a glass or a potato masher, gently press down on each potato to lightly smash it. Be careful not to completely flatten them.
4. Arrange the smashed potatoes on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt, smoked paprika, and garlic powder. Gently toss to coat. Roasted potatoes in the oven for 20–25 minutes, flipping halfway through, until golden and crispy.
5. While the potatoes are roasting, prepare the bravas sauce. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add minced garlic and chili flakes, sauté for another minute.
6. Stir in the crushed canned tomatoes, 1 teaspoon sugar, cayenne pepper, and a pinch of salt. Let the sauce simmer for 10–12 minutes, stirring occasionally, until it thickens. Remove from heat and set aside.
7. For the garlic aioli, mix mayonnaise, lemon juice, and grated garlic in a small bowl. Season with a pinch of salt and stir until smooth.
8. To assemble, place the crispy potatoes onto a serving dish. Drizzle generously with the bravas sauce and garlic aioli. Sprinkle with chopped parsley if desired.
9. Serve warm and enjoy your Cracked Tapas Patatas Bravas!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
