Family Eats

Patatas Bravas

A mainstay of Spanish tapas, Patatas Bravas are typically made with fried potatoes, but we roast them for added ease. Topped with a delicious tomato-based sauce and aoli, this dish is sure to please.

1-1/2 lbs baby/fingerling potatoes

2 tbsp white vinegar

¼ cup mayonnaise

5 tbsp extra virgin olive oil, divided

2 cloves garlic

2 tbsp canola oil

1 tsp kosher salt

½ tsp hot Spanish paprika, divided

1, 14.5-ounce can diced tomatoes, with juices

Half yellow onion

2 cloves garlic

¼ tsp sugar

Salt and pepper

Chopped fresh parsley for garnish

Place the potatoes and white vinegar in a pot with 2 quarts water. Bring to a boil and cook for 5 minutes, until the potatoes are barely tender. Drain and allow to cool

While cooling, preparing the garlic aioli by whisking the mayonnaise, 3 tbsp olive oil and pressed garlic in a bowl until well combined. Refrigerate until ready to serve. 

Preheat oven to 450 degrees Fahrenheit. Toss the potatoes with the canola oil, salt, pepper and ½ tsp of paprika. Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the oven until golden brown, about 15-20 minutes, stirring once to ensure even cooking.

Prepare the sauce by heating 2 tbsp olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, remaining paprika and sugar in the bowl of a food processor or blender and pulse until pureed. Transfer the mixture to a saucepan and cook stirring frequently, until the sauce has darkened in color, about 6-7 minutes. Taste and add salt and pepper as desired.

Serve the potatoes topped with both sauces, garnish with chopped parsley and serve hot. 

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  1. Pingback: Sunday Suppers: Spanish Tapas - Family Eats

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