Description
Learn how to make authentic Spanish patatas bravas at home with this easy recipe. Crispy roasted potatoes served with a smoky bravas sauce and optional garlic aioli, perfect for a flavorful appetizer or tapas dish.
Ingredients
Scale
Potatoes:
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Bravas Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tbsp tomato paste
- 1/2 cup crushed tomatoes
- 1/2 tsp sugar
- Salt to taste
Optional Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, finely grated
- 1 tsp lemon juice
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Toss the cubed potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 35–40 minutes, flipping halfway, until crispy and golden.
- Prepare the bravas sauce: In a small saucepan, heat olive oil and sauté onion until softened. Add garlic, smoked paprika, cayenne, tomato paste, crushed tomatoes, sugar, and salt. Simmer until thickened, then puree until smooth if desired.
- Make the aioli: Combine mayonnaise, garlic, lemon juice, and salt.
- Serve: Drizzle the roasted potatoes with bravas sauce and aioli. Garnish as desired.
Notes
- For a shortcut, use store-bought aioli and adjust spice levels to taste.
- This dish is traditionally served as a Spanish tapa and pairs well with wine or sangria.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting, Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: about 1 cup
- Calories: 310
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg
