Patatas Brava
Crispy, golden, and bursting with bold Spanish flavors, Patatas Bravas is a classic tapas dish that’s guaranteed to steal the spotlight at any table. This recipe combines perfectly roasted bite-sized russet potatoes with a smoky, mildly spicy bravas sauce made from crushed tomatoes, smoked paprika, and a touch of cayenne pepper. To elevate the dish even further, a creamy homemade garlic aioli adds a luscious, zesty finish. Simple yet irresistible, these potatoes are roasted to crispy perfection in the oven, making them lighter than their fried counterparts while retaining all the flavor you crave. Garnished with fresh parsley, Patatas Bravas is the ultimate crowd-pleaser, ideal as a snack, appetizer, or even a bold side dish. Easy to make and packed with authentic Spanish flair, these potatoes are perfect for those looking to explore new culinary horizons or bring a taste of Spain to their home kitchen.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 3 cloves Garlic
- 1 cup Crushed tomatoes
- 1 teaspoon Sherry vinegar
- 0.5 teaspoon Cayenne pepper
- 0.5 cup Mayonnaise
- 1 teaspoon Lemon juice
- 2 tablespoons Parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Peel the potatoes and cut them into bite-sized cubes, about 1 inch each.
Place the potato cubes into a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt. Toss the potatoes to coat them evenly.
Spread the potatoes on the prepared baking sheet in a single layer, making sure they have some space between them for even roasting.
Bake the potatoes in the preheated oven for 35-40 minutes, flipping them halfway through, until they are golden brown and crispy.
While the potatoes are baking, prepare the bravas sauce. Heat 1 tablespoon of olive oil in a medium-sized saucepan over medium heat. Mince 1 clove of garlic and sauté it in the oil until fragrant, about 1 minute.
Add the crushed tomatoes, smoked paprika, sherry vinegar, and cayenne pepper to the saucepan. Stir everything together and let the sauce simmer for 10 minutes, stirring occasionally. Once done, set it aside.
Next, prepare the garlic aioli. Mince the remaining 2 garlic cloves and mix them with the mayonnaise, lemon juice, and 1 tablespoon of olive oil in a small bowl until smooth. Set aside.
Once the potatoes are done roasting, remove them from the oven and let them cool slightly.
To serve, transfer the crispy potatoes to a serving dish. Drizzle the bravas sauce over the top and add dollops of the garlic aioli. Garnish with chopped parsley for a fresh pop of color.
Enjoy your Patatas Bravas warm as a snack, appetizer, or side dish!
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 21.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 7378 mg | 157% | |
*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.
