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Patatas Bravas
5 from 78 votes

Patatas Bravas

Patatas Bravas features crispy, golden potato cubes served with a smoky tomato salsa and a creamy garlic aioli. The potatoes are briefly parboiled with baking soda for texture, then roasted at high heat on a hot baking sheet to develop a crisp exterior while keeping tender inside. The smoky, slightly spicy tomato-based salsa brava features smoked paprika, cayenne, and hot sauce for balanced heat. A simple garlic aioli made with mayonnaise and lemon juice adds richness. This classic Spanish tapas dish offers a satisfying contrast of textures and flavors that work well as a snack or side.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 Servings
Calories: 492 kcal
Course: Side Dish, Breakfast, Appetizer, Drinks, Snacks, Brunch
Cuisine: Spanish, gluten-free

Ingredients

For The Potatoes:
  • 2 and 1/2 pounds potato cut into a 3/4 inch dice, Yukon gold variety
  • 1/2 teaspoon baking soda
  • 1/4 cup olive oil
  • salt
  • black pepper
  • parsley for garnish, optional, chopped
For The Salsa Brava:
  • 2 tablespoons olive oil
  • 28 ounce crushed tomatoes canned
  • 3 garlic minced, cloves
  • 1 onion diced, sweet or yellow variety
  • 2 teaspoons smoked paprika Spanish
  • 1/4 teaspoon cayenne pepper or to taste
  • 2 to 3 dashes hot sauce to taste
  • salt
For The Garlic Aioli:
  • 1/4 cup mayonnaise good quality
  • 1 garlic grated or pressed, clove
  • 1 teaspoon lemon juice

Instructions

For The Potatoes:
    Cup of Yum
  1. Place a large baking sheet in cold oven and preheat oven to 500 degrees Fahrenheit.*
  2. Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as water is boiling, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander.
  3. Return potatoes to pot and stir for 30 seconds, then add 1/4 cup olive oil, salt and pepper, stir to make sure potatoes are fully coated.
  4. Carefully remove hot baking sheet from oven and pour potatoes onto the hot baking sheet, arranging them in a single layer.
  5. Return to oven and bake for 15 minutes.
  6. Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.
For The Salsa Brava:
  1. Heat olive oil in a saute pan over medium heat.
  2. Add onion and sauté until soft and golden, about 8 minutes. Add garlic and stir for 30 seconds, until fragrant. Add tomatoes, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a simmer.
  3. Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.
  4. If you want, you can leave the sauce chunky, or if you would like it smooth as I did, transfer to a food processor to puree. Allow sauce to cool a bit before pulsing in food processor.
For The Garlic Aioli:
  1. Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.
To Serve:
  1. You can keep the sauces on the side or drizzle salsa brava and garlic aioli over potatoes and serve with more of each sauce on the side for dipping. Top with fresh chopped parsley for garnish if desired.

Notes

  • Adjust roasting time based on your oven and baking sheet color to prevent burning; darker sheets heat faster.
  • Garnish with chopped parsley for added color and a fresh note if desired.

Nutrition Information

Serving 1g Calories 492kcal (25%) Carbohydrates 99.2g (33%) Protein 13.6g (27%) Fat 26.2g (40%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 492

% Daily Value*

Serving 1g
Calories 492kcal 25%
Carbohydrates 99.2g 33%
Protein 13.6g 27%
Fat 26.2g 40%

* Percent Daily Values are based on a 2,000 calorie diet.