Patatas Bravas with Garlic Aioli and Spicy Tomato Salsa Recipe

Introduction

Patatas Bravas is a classic Spanish tapa featuring crispy roasted potatoes served with a spicy tomato sauce and creamy garlic aioli. This recipe combines bold flavors and satisfying textures, perfect for sharing or enjoying as a flavorful snack.

Ingredients

• 3/4 teaspoon baking soda
• Kosher salt (to taste)
• 2 1/2 pounds Yukon Gold potatoes (cut into 3/4 inch dice)
• 5 tablespoons mayonnaise
• 2 garlic cloves (grated)
• 1 1/2 teaspoons lemon juice
• Black pepper (to taste)
• 1/4 cup olive oil (plus more for coating skillet)
• 1 medium sweet onion (diced)
• 4 cloves garlic (minced)
• 1 can (28 ounces) crushed tomatoes
• 1 3/4 teaspoons Spanish smoked paprika
• 2 pinches cayenne pepper
• Hot sauce (to taste)

Instructions

1. Step 1: Preheat the oven to 500°F and place a baking sheet inside to heat.
2. Step 2: Bring a pot of water to a boil. Add the baking soda and a pinch of kosher salt. Add the diced potatoes and boil for 1 minute, then drain thoroughly.
3. Step 3: In a small bowl, make the garlic aioli by combining mayonnaise, grated garlic, and lemon juice. Season with salt and black pepper to taste. Set aside.
4. Step 4: Toss the drained potatoes with 1/4 cup olive oil, salt, and pepper. Spread them in a single layer on the hot baking sheet and bake for 15 minutes.
5. Step 5: Flip the potatoes and bake for an additional 20 minutes until they are golden brown and crispy.
6. Step 6: While the potatoes are roasting, heat enough olive oil to coat a skillet over medium heat. Sauté the diced onion until golden, about 5-7 minutes.
7. Step 7: Add the minced garlic and cook for 1 minute more. Stir in the crushed tomatoes, smoked paprika, cayenne pepper, and hot sauce to taste. Let the salsa simmer gently for 20 minutes, stirring occasionally.
8. Step 8: Serve the crispy potatoes immediately with the salsa brava and garlic aioli drizzled on top or served on the side for dipping.

Tips & Variations

• For extra crispiness, make sure to preheat the baking sheet thoroughly before adding the potatoes.
• You can substitute Yukon Gold potatoes with russets for a fluffier texture inside.
• Adjust the cayenne and hot sauce amounts to control the heat level of the salsa brava.
• Add chopped fresh parsley or chives as a fresh garnish before serving.

Storage

Store leftover potatoes and salsa separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the potatoes in a hot oven to restore crispiness, and gently reheat the salsa on the stove. The aioli is best served fresh but can be refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Patatas Bravas ahead of time?

You can prepare the salsa and aioli in advance and store them in the refrigerator. The potatoes are best roasted just before serving to maintain their crispness.

What can I use if I don’t have Spanish smoked paprika?

If you don’t have smoked paprika, you can use regular paprika with a small amount of liquid smoke or smoked salt to mimic the smoky flavor.

Patatas Bravas with Garlic Aioli and Spicy Tomato Salsa Recipe

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Patatas Bravas is a classic Spanish tapa featuring crispy roasted potatoes served with a spicy tomato salsa and a creamy garlic aioli. This flavorful dish combines the crunch of golden potatoes with the rich, smoky salsa brava and the cooling, zesty aioli, making it a perfect appetizer or side dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 3/4 teaspoon baking soda
• Kosher salt (to taste)
• 2 1/2 pounds Yukon Gold potatoes, cut into 3/4 inch dice
• 1/4 cup olive oil, plus more for coating skillet
• Black pepper (to taste)

Garlic Aioli

• 5 tablespoons mayonnaise
• 2 garlic cloves, grated
• 1 1/2 teaspoons lemon juice
• Kosher salt (to taste)
• Black pepper (to taste)

Salsa Brava

• 1 medium sweet onion, diced
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 3/4 teaspoons Spanish smoked paprika
• 2 pinches cayenne pepper
• Hot sauce (to taste)
• Olive oil (enough to coat skillet)

Instructions

1. Boil Potatoes: Bring a pot of water to a boil and add the baking soda and a pinch of kosher salt. Add the diced Yukon Gold potatoes and boil them for 1 minute. This step helps to soften the edges and create a fluffy interior. Drain the potatoes thoroughly.
2. Make Aioli: In a small bowl, combine mayonnaise, grated garlic, and lemon juice. Season with salt and black pepper to taste. Mix well and set aside to allow the flavors to meld.
3. Roast Potatoes: Preheat your oven to 500°F (260°C) and place a baking sheet inside to heat. Toss the drained potatoes with 1/4 cup olive oil, salt, and black pepper. Spread the potatoes in a single layer on the hot baking sheet. Bake for 15 minutes, then flip the potatoes to ensure even crisping. Continue baking for another 20 minutes until the potatoes are golden and crispy on the outside.
4. Simmer Salsa Brava: While the potatoes roast, heat enough olive oil in a skillet to coat the bottom. Add the diced sweet onion and sauté over medium heat until golden and softened. Add the minced garlic and sauté for another minute until fragrant. Stir in the crushed tomatoes, Spanish smoked paprika, cayenne pepper, and hot sauce to taste. Reduce heat and simmer the salsa for 20 minutes, allowing the flavors to develop and the sauce to thicken.
5. Serve: Remove the potatoes from the oven and serve immediately. Plate the crispy potatoes with the salsa brava spooned over or on the side. Drizzle or dollop the garlic aioli on top or serve alongside for dipping. Enjoy this delightful Spanish classic hot for the best flavor and texture.

Notes

• For extra crispy potatoes, ensure the baking sheet is hot before adding the potatoes.
• Use smoked paprika for authentic flavor; regular paprika will alter the taste.
• The boiling step with baking soda helps create a fluffy interior while roasting gives a crispy crust.
• You can adjust the heat level of the salsa by varying the amount of cayenne and hot sauce.
• Patatas Bravas is best served immediately to enjoy the contrast of warm, crispy potatoes with cool aioli.

Keywords: Patatas Bravas, Spanish tapas, roasted potatoes, salsa brava, garlic aioli, appetizer, vegetarian Spanish recipe