Patatas Bravas Recipe
User Reviews
4.5
Patatas Bravas Recipe
Description
Patatas Bravas Recipe starts with baby or fingerling potatoes boiled briefly with white vinegar until just tender, then cooled. The roasting process coats the potatoes in canola oil, salt, pepper, and hot paprika, yielding a crisp exterior while retaining a soft interior. Roasting at 450°F ensures even browning and flavor development.
Two sauces accompany the potatoes: a garlic aioli made with mayonnaise, olive oil, and pressed garlic, and a spicy tomato-based bravas sauce prepared by cooking canned tomatoes with onions, garlic, and specific spices. These sauces provide complementary creamy and tangy flavors with a mild to pronounced heat. Chopped fresh parsley adds a fresh herbal garnish.
The dish serves as a classic Spanish tapas item and works well as an appetizer or side. The preparation steps include options for advance cooking, and sauces can be stored separately to maintain their texture. Reheating in the oven restores the potatoes' crispness effectively.
Ingredients
- 1 1/2 pounds baby potatoes or 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 black pepper freshly ground
- 1 1/2 teaspoons paprika divided, hot Spanish
- 1 diced tomatoes 14.5 ounce can, no-salt-added, with juices
- yellow onion peeled, half of one
- 2 cloves garlic peeled
- 1/4 teaspoon sugar
- salt
- black pepper
- parsley leaves chopped fresh, for garnish
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.
Notes
- Boil potatoes as directed and refrigerate until ready to roast to save time.
- Transfer aioli and bravas sauce to squeeze bottles or piping bags for neat and easy drizzling over potatoes.
- Store Patatas Bravas in an airtight container in the refrigerator up to 3 days; freezing may alter texture.
- Reheat refrigerated potatoes on a baking sheet in a 350°F oven for 10-15 minutes to regain crispiness before serving.
- Keep sauces separate when storing to maintain optimal texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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