Patatas Bravas with Garlic Aioli and Spicy Tomato Salsa Recipe
Introduction
Patatas Bravas is a classic Spanish tapas dish featuring crispy roasted potatoes served with a spicy tomato sauce and creamy garlic aioli. It’s a perfect appetizer or side that combines bold flavors and satisfying textures.
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
- Step 1: Preheat your oven to 500°F and place a baking sheet inside to heat while you prepare the potatoes.
- Step 2: In a large pot, bring water to a boil and add baking soda and salt. Add the diced potatoes and boil for 1 minute, then drain completely.
- Step 3: Make the garlic aioli by mixing mayonnaise, grated garlic, lemon juice, salt, and black pepper in a bowl. Set aside to allow flavors to meld.
- Step 4: Toss the drained potatoes with 1/4 cup olive oil, salt, and pepper. Spread them evenly on the hot baking sheet in a single layer.
- Step 5: Roast the potatoes in the oven for 15 minutes, then flip them and roast for an additional 20 minutes or until golden and crispy.
- Step 6: While the potatoes roast, heat enough olive oil to coat a skillet over medium heat. Add the diced onion and cook until golden, about 5-7 minutes.
- Step 7: Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in crushed tomatoes, smoked paprika, cayenne pepper, and hot sauce. Let the sauce simmer gently for 20 minutes to develop flavor.
- Step 8: Serve the crispy potatoes immediately with the salsa brava and garlic aioli either drizzled on top or on the side for dipping.
Tips & Variations
- For extra crispiness, dry the potatoes thoroughly after boiling before tossing with oil.
- Try adding smoked paprika to the potato toss for a deeper smoky flavor.
- Adjust cayenne and hot sauce amounts to suit your spice preference.
- Sweet potatoes can be used as a tasty alternative to Yukon Gold potatoes.
Storage
Store leftover potatoes and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in a hot oven or skillet to maintain crispiness. Warm the sauce gently on the stove before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the potatoes ahead of time?
Yes, you can par-boil the potatoes and refrigerate them before roasting. Roast them just before serving for best texture and flavor.
Is it possible to make this recipe vegan?
Yes, substitute the mayonnaise in the aioli with a vegan mayo alternative or make a garlic-infused olive oil dip instead.
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Patatas Bravas with Garlic Aioli and Spicy Tomato Salsa Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Patatas Bravas is a classic Spanish tapas dish featuring crispy roasted Yukon Gold potatoes served with a spicy tomato salsa and creamy garlic aioli. This recipe offers a perfect balance of textures and flavors, making it an irresistible appetizer or side dish for any meal.
Ingredients
Scale
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 and baking sheet)
Garlic Aioli
- 5 tablespoons mayonnaise
- 2 garlic cloves (grated)
- 1 1/2 teaspoons lemon juice
- Black pepper (to taste)
- Salt (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
- Boil Potatoes: Preheat your oven to 500°F and place a baking sheet inside to heat. In a large pot, bring 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 only. Then drain the potatoes thoroughly.
- Make Garlic Aioli: In a small bowl, combine the mayonnaise, grated garlic cloves, and lemon juice. Season with salt and black pepper to taste. Stir well and set aside for flavors to meld.
- Roast Potatoes: Toss the drained potatoes with 1/4 cup olive oil along with salt and pepper. Carefully spread them out in a single layer on the preheated baking sheet. Roast in the oven for 15 minutes, then flip the potatoes to allow even crisping. Continue baking for another 20 minutes or until the potatoes are golden and crispy on the outside.
- Simmer Salsa Brava: While the potatoes are roasting, heat enough olive oil in a skillet to coat the bottom. Sauté the diced sweet onion until golden and soft. Add the minced garlic and cook for an additional minute. Stir in the crushed tomatoes, Spanish smoked paprika, cayenne pepper, and hot sauce to your preferred heat level. Let the sauce simmer gently for 20 minutes to develop deep flavors.
- Serve: Plate the crispy roasted potatoes and serve immediately topped or accompanied by the spicy salsa brava and creamy garlic aioli. Enjoy this classic Spanish dish as an appetizer or flavorful side.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to crisp well.
- Boiling potatoes briefly with baking soda helps create a crispier exterior after roasting.
- Adjust the amount of cayenne and hot sauce in the salsa brava to control the heat level.
- The garlic aioli can be made ahead and refrigerated for up to 2 days.
- Ensure the oven and baking sheet are fully preheated to achieve maximum crispiness.
- For a gluten-free version, verify that hot sauce ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
Keywords: Patatas Bravas, Spanish tapas, crispy potatoes, roasted potatoes, salsa brava, garlic aioli, appetizer, Spanish recipe
