Description
Enjoy the ultimate Spanish comfort food at home with this crispy Patatas Bravas recipe. Golden, crunchy potatoes are baked and lightly fried, then topped with a smoky, mildly spicy tomato sauce and finished with creamy homemade aioli. These irresistible potatoes are the perfect appetizer or side dish, bursting with bold Mediterranean flavor and ideal for sharing.
Ingredients
Units
Scale
For the Potatoes
- 2 pounds (900g) russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Bravas Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon hot paprika (or cayenne pepper for extra heat)
- 1/2 teaspoon ground cumin
- 1 (14-ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1 teaspoon red wine vinegar
- Salt and black pepper, to taste
For the Aioli (optional)
- 1/3 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
To Finish
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Potatoes: Preheat the oven to 425°F (220°C). Toss the cubed potatoes with olive oil, salt, and pepper on a large baking sheet. Spread them out evenly in a single layer.
- Bake the Potatoes: Roast the potatoes for 25–30 minutes, turning once halfway through, until golden and crisp on the outside and tender inside. For extra crispiness, you can broil them for an additional 2–3 minutes at the end.
- Make the Bravas Sauce: While the potatoes roast, heat olive oil in a saucepan over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Stir in the garlic, smoked paprika, hot paprika, and cumin, and cook for 1 minute until fragrant.
- Simmer the Sauce: Add the crushed tomatoes, tomato paste, sugar, and vinegar to the saucepan. Season with salt and black pepper. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning as needed.
- Prepare the Aioli (Optional): In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt. Set aside in the refrigerator.
- Plate and Serve: Arrange the crispy potatoes on a serving platter. Spoon the bravas sauce generously over the top. Drizzle with aioli and sprinkle with chopped parsley. Serve hot and enjoy!
Notes
- For even crispier potatoes, soak the cut potatoes in cold water for 30 minutes, then dry thoroughly before roasting.
- You can make the bravas sauce ahead of time and reheat gently before serving.
- Adjust the amount of hot paprika or cayenne for desired spice level.
- If you prefer, the potatoes can also be deep fried instead of baked for a more traditional texture.
- Serve immediately to keep the potatoes crispy.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
