Description
Spanish Patatas Bravas features crispy, golden Yukon Gold potato fries paired with a smoky, flavorful brava tomato sauce and a creamy garlic aioli, making it a classic and irresistible Spanish tapa.
Ingredients
Scale
Potatoes
- 4 medium Yukon Gold Potatoes (peeled and diced)
- 2 tablespoons Extra Virgin Spanish Olive Oil
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
Aioli
- 2 cloves Garlic (freshly minced)
- 1 large Egg Yolk (room temperature)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Spanish Olive Oil (for emulsifying)
- Pinch of Salt
Brava Sauce
- 1 cup Tomato Puree
- 1 medium Spanish Pepper (diced)
- 1 teaspoon Smoked Paprika
- 1 teaspoon White Sugar (optional)
- 1–2 tablespoons Extra Virgin Spanish Olive Oil (for sautéing)
- Salt and Pepper to taste
Garnish
- 1 tablespoon Fresh Parsley (chopped)
Instructions
- Preheat Oven: Set your oven to 250°C (480°F) and prepare to broil the potatoes to achieve a perfect crispy texture.
- Prepare Potatoes: Peel and dice the Yukon Gold potatoes into even-sized pieces for uniform cooking. Rinse and pat them dry thoroughly, then toss them with extra virgin olive oil, sea salt, and freshly cracked black pepper to season.
- Broil Potatoes: Arrange the seasoned potatoes on a baking tray and broil in the oven for 22 to 23 minutes until they are soft on the inside and crispy on the outside, flipping halfway if necessary for even crispiness.
- Make Aioli: In a mortar or mixing bowl, combine the freshly minced garlic, room temperature egg yolk, freshly squeezed lemon juice, and a pinch of salt. Slowly drizzle in olive oil while continuously mixing to emulsify the mixture into a creamy aioli sauce.
- Prepare Brava Sauce: Heat olive oil in a pan and sauté the minced garlic and diced Spanish pepper until softened. Stir in smoked paprika, tomato puree, salt, pepper, and white sugar to balance acidity. Cook gently until flavors meld into a smoky, savory sauce.
- Assemble Dish: Place the crispy broiled potatoes on a serving platter. Spoon the smoky brava sauce generously over the potatoes, then drizzle with the creamy garlic aioli. Finish by garnishing with freshly chopped parsley to add freshness and color.
Notes
- For extra crispy potatoes, ensure they are thoroughly dried before tossing with oil.
- Adjust the smoked paprika and pepper quantity for more heat if desired.
- The white sugar in the brava sauce is optional but helps balance the acidity of the tomato puree.
- Use a mortar and pestle or whisk vigorously for emulsifying the aioli to prevent separation.
- This dish is best served immediately to enjoy the potatoes’ crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
