Patatas Bravasi
Indulge in the bold, smoky flavors of Patatas Bravasi, a classic Spanish tapas dish that perfectly balances crispy golden potatoes and a zesty, fiery bravas sauce. This easy-to-make recipe features tender Russet potato cubes fried to perfection, then smothered in a rich, paprika-spiked tomato sauce made with garlic, broth, and a hint of vinegar for a tangy kick. For added flair, pair it with a creamy, optional garlic aioli that elevates every bite. This crowd-pleasing appetizer is garnished with fresh parsley for a pop of color and is ready in just 45 minutes, making it ideal for weeknight dinners or casual gatherings. Serve it as a savory snack or as part of a vibrant Spanish-inspired spread, and delight in its authentic, irresistible flavors.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Crushed red pepper flakes
- 3 tablespoons Tomato paste
- 2 cloves Garlic
- 1 tablespoon Flour
- 1 cup Chicken or vegetable broth
- 1 teaspoon White vinegar
- 0.5 cup Mayonnaise (optional, for aioli)
- 0.5 teaspoon Garlic powder (optional, for aioli)
- 1 teaspoon Lemon juice (optional, for aioli)
- to taste Black pepper
- 2 tablespoons Parsley
Instructions
Peel the potatoes and cut them into bite-sized cubes (approximately 1-inch pieces).
Place the potato cubes into a large bowl of cold water and let them soak for 10 minutes to remove excess starch.
Drain the potatoes and pat them completely dry with a clean kitchen towel.
Heat 3 tablespoons of olive oil in a large frying pan over medium heat.
Add the potato cubes to the pan, sprinkle with salt, and cook for about 20 minutes, turning occasionally, until the potatoes are golden brown and crispy.
While the potatoes cook, prepare the bravas sauce. Heat 1 tablespoon of olive oil in a small saucepan over medium heat.
Mince the garlic and add it to the saucepan, sautéing for 1 minute until fragrant.
Stir in the flour, smoked paprika, and crushed red pepper flakes, cooking for another 1 minute to create a roux.
Add the tomato paste, broth, and white vinegar to the pan, whisking until the sauce is smooth and slightly thickened (about 5 minutes).
Taste the bravas sauce and adjust seasoning with additional salt or black pepper, if needed. Remove from heat and set aside.
For optional garlic aioli, mix mayonnaise, garlic powder, and lemon juice in a small bowl until smooth. Set aside.
Once the potatoes are cooked, remove them from the heat and transfer to a serving plate.
Drizzle the bravas sauce generously over the fried potatoes. Add a dollop of garlic aioli on the side, if using.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1029 mg | 22% | |
*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.
