Patatas Bravas Potatoes for the Brave Spanish Style
Crispy, golden, and undeniably bold, "Patatas Bravas Potatoes for the Brave Spanish Style" brings the flavors of Spain right to your table. This iconic tapas dish features perfectly roasted bite-sized russet potatoes, seasoned with smoky paprika and baked to irresistible crunchiness. The signature bravas sauce, a tangy tomato blend spiced with garlic and a kick of red chili flakes, is the ultimate fiery complement. Topped with a dollop of creamy, zesty aioli or served on the side for dipping, this dish strikes the perfect balance between heat and coolness. Ready in just an hour, it’s an ideal appetizer or crowd-pleasing side dish that will transport your taste buds straight to the vibrant streets of Spain. Perfect for those who dare to savor bold flavors!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Tomato puree
- 2 cloves Garlic cloves
- 0.5 teaspoons Red chili flakes
- 1 teaspoon White vinegar
- 0.5 teaspoons Sugar
- 0.5 cup Mayonnaise
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Wash and peel the russet potatoes. Cut them into bite-sized cubes, about 1-inch in size.
In a large mixing bowl, toss the potato cubes with 2 tablespoons of olive oil, smoked paprika, 1 teaspoon of salt, and black pepper until evenly coated.
Spread the potatoes in an even layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, turning halfway, until golden brown and crispy.
While the potatoes are baking, prepare the bravas sauce. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
Mince the garlic cloves and add them to the saucepan, sautéing for 1-2 minutes until fragrant but not browned.
Stir in the tomato puree, red chili flakes, white vinegar, sugar, and 0.5 teaspoon of salt. Simmer the sauce for 10-12 minutes, stirring occasionally, until thickened. Remove from heat and set aside.
For the aioli, mix the mayonnaise with lemon juice in a small bowl until smooth. Adjust seasoning with a pinch of salt if needed.
Once the potatoes are golden and crispy, transfer them to a serving dish.
Drizzle the bravas sauce generously over the potatoes and add droplets of the aioli on top, or serve on the side for dipping.
Optionally, garnish with chopped parsley for a fresh finish. Serve immediately and enjoy!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.9 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1735 mg | 37% | |
*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.
