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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