Description
Sizzling Spanish patatas bravas deliver a fiery flavor explosion of crispy potatoes drizzled with smoky tomato sauce and creamy aioli. Spaniards would celebrate this irresistible tapas-style dish that brings Mediterranean zest directly to your plate.
Ingredients
Scale
Potatoes:
- 4 medium russet potatoes (about 2 pounds or 907 grams)
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Sauce and Seasonings:
- 1 (8-ounce or 237 milliliters) jar plain tomato sauce
- 2 teaspoons sherry vinegar
- 2 teaspoons sweet smoked Spanish paprika
- 1/2 teaspoon hot smoked Spanish paprika (or 1/4 teaspoon cayenne pepper)
Garnish and Topping:
- 1/2 cup (120 milliliters) aioli
- 1 tablespoon fresh parsley, finely chopped (optional)
Instructions
- Heat oven to 450°F with rack positioned in center, preparing for potato roasting.
- Microwave diced potatoes in a covered bowl, stirring every 2 minutes until slightly tender (8-10 minutes total).
- Drain potatoes thoroughly and pat completely dry with paper towels to ensure maximum crispiness.
- Toss potatoes with olive oil, seasoning generously with salt and pepper to enhance flavor profile.
- Arrange potatoes in a single layer on baking sheet, ensuring they are not overcrowded for optimal roasting.
- Roast potatoes for 20 minutes, then flip and continue roasting for additional 15-20 minutes until edges turn golden and crisp.
- Simultaneously prepare tomato sauce by combining sauce ingredients in a saucepan over medium heat.
- Reduce sauce to low, simmering for 5 minutes to allow flavors to meld and intensify.
- Optional: Blend sauce using immersion blender for smoother, more refined consistency.
- Plate crispy potatoes, generously drizzling with brava sauce and aioli.
- Finish by sprinkling fresh chopped parsley and serve additional sauce on side for dipping.
Notes
- Par-cook potatoes in microwave before roasting ensures crispy exterior and creamy interior without burning or undercooking.
- Pat potatoes completely dry to achieve maximum crispiness and prevent steaming during roasting.
- Use high-heat oven and single layer technique for evenly golden and crunchy potato surfaces.
- Blending tomato sauce creates smoother, more elegant texture for traditional Spanish-style presentation.
- Can substitute olive oil with avocado oil for higher smoke point and different flavor profile.
- For gluten-free version, ensure all ingredients like aioli are certified gluten-free.
- Experiment with spice levels by adjusting hot and sweet paprika quantities to personal taste preference.
- Aioli can be replaced with vegan mayo for plant-based dietary requirements.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 20 mg