Patatas Bravas Recipe
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4.5
552 reviews
Excellent
Patatas Bravas Recipe
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Transform your kitchen into a Spanish tapas bar with our easy, oven-roasted Patatas Bravas! Healthier than fried, these potatoes are irresistibly crispy, drenched in a sauce that's a flavor fiesta.
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Ingredients
- 1 1/2 pounds baby / fingerling potatoes
- 2 tablespoons white vinegar
- 1/4 cup mayonnaise
- 5 tablespoons extra virgin olive oil divided
- 2 cloves garlic pressed
- 2 tablespoons canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons hot Spanish paprika divided
- 1 14.5 ounce can no-salt-added diced tomatoes, with juices
- Half of one yellow onion peeled
- 2 cloves garlic peeled
- 1/4 teaspoon sugar
- salt and pepper
- Chopped fresh parsley leaves for garnish
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Instructions
- Place the potatoes and white vinegar in a large pot along with two quarts of water. Bring the pot to a boil and cook for 4 to 5 minutes, until the potatoes are just barely tender. Drain and allow them to cool.
- While the potatoes are cooling, prepare the garlic aioli. In a small bowl, whisk together the mayonnaise, three tablespoons of olive oil, and both pressed garlic cloves until well-combined. Refrigerate until ready to serve.
- Preheat the oven to 450 degrees Fahrenheit (about 232 degrees Celsius). Toss the cooled potatoes with canola oil, salt, pepper, and half a teaspoon of the hot paprika.
- Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven until golden brown, about 15 to 20 minutes, stirring the potatoes once or twice to ensure even cooking.
- Meanwhile, prepare the easy Patatas Bravas sauce, heat two tablespoons of olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, the remaining teaspoon of hot paprika, and sugar in a large food processor or blender bowl. Pulse until puréed.
- Carefully transfer the mixture to the saucepan (it may splatter a bit); cook, stirring frequently, until the sauce has darkened in color and the raw onion taste is gone, about 5 to 6 minutes. Taste and add salt and pepper as desired.
- Serve the roasted potatoes with generous portions of the garlic alioli drizzled on top. Then, drizzle with Patatas Bravas sauce. Garnish with chopped parsley. Serve hot.
Equipments used:
Notes
- You can boil the potatoes as directed in step one and keep them refrigerated until ready to use.
- Place the “aioli” and patatas bravas sauce into diner-style squeeze bottles (or piping bags) to easily drizzle over the potatoes.
- Storage Info:
- You can store Patatas Bravas in an airtight container in the refrigerator for up to 3 days. Freezing is an option, but it may alter the potatoes' texture. To reheat, spread the potatoes on a baking sheet and warm them in an oven preheated to 350 degrees F (about 175°C) until they regain their crispiness, typically taking 10-15 minutes. Store the sauce separately and add it after reheating the potatoes to preserve optimal texture and flavor.
Nutrition Information
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Serving
1serving
Calories
470kcal
(24%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
35g
(54%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
Monounsaturated Fat
20g
Trans Fat
0.1g
Cholesterol
6mg
(2%)
Sodium
829mg
(35%)
Potassium
945mg
(27%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
504IU
(10%)
Vitamin C
44mg
(49%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings as a tapa
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 470kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 829mg | 35% |
| Potassium | 945mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 44mg | 49% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
552 reviews
Excellent
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