This recipe is one of my favorite forms of a tapas, and like most recipes I add a little more shall we say zest to the sauce. Patatas Bravas loosely translates to fierce or bold potatoes. Speaking of potatoes, I LOVE potatoes. My favorite varieties are red skinned potatoes and classic Yukon golds and yes, in this dish I usually use Yukon Golds.
This dish comes together beautifully with spicy homemade tomato sauce, drizzled with homemade aioli. And, do not think of subbing mayonnaise for the aioli, I shall talk and rhapsodize about aioli on a later day, but fear not that day shall come.
Just a note, this recipe without the aioli is acceptable, I cannot in good conscience tell you that it is just as good, but without the aioli it becomes a peaceful vegan recipe, something that a lot of you ask me for. So, before we get to the recipe we need to get clear on the takeaway, if using aioli make it yourself and do not try to bake the potatoes.
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Flavorful Patatas Bravas
- Total Time: 1 hour
- Yield: Serves 4
Description
Dive into a beautiful recipe for classic tapas. Served with a smooth aioli, patatas bravas spiced and so comforting, perfect for a winter day.
Ingredients
For the Potatoes
- 3 medium sized potatoes (such as Yukon Golds)
- Oil for frying
For the aioli
- 1 clove of garlic
- 2 tablespoons fresh lemon juice
- 1 egg yolk
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
For the Quick and Spicy Tomato Sauce
- 3 tablespoons olive oil
- 1 medium white onion (diced)
- 2 to 3 cloves of garlic minced
- 1 teaspoon powdered cumin
- 1 teaspoon smoked paprika
- 4 medium sized very ripe tomatoes coarsely chopped
- 1 large spicy red cayenne pepper (chopped)
- 1 teaspoon salt or to taste
- 1/2 cup water
- Lots of cilantro or parsley to garnish
Instructions
- Boil the potatoes in plenty of water for about 10 minutes, until somewhat soft but not cooked through. Remove the skin and cut into cubes and dry thoroughly.
- In the meantime, mash the garlic clove and mix with the lemon juice and beat in the egg yolk and salt. Mix in the olive oil a few drops at a time and beat well, but do not over beat. Continue this process with patience, until the mixture thickens and gets a rich and creamy sauce like texture.
- Add in just enough oil to let the mixture emulsify, and set aside. This dish does not need a very thick aioli.
- Once the aioli is done, heat the olive oil for the tomato sauce and add in the white onion and minced garlic and cook for five to seven minutes until the onion is soft and beginning to turn pale golden.
- Add in the powdered cumin, smoked paprika and the tomatoes, cayenne pepper and the salt and cook for 8 minutes. Stir in the water and cook for 3 to 4 minutes and set aside.
- Set the sauce aside.
- Place about 2 inches of oil for frying in a skillet, and heat for about 5 minutes. Add in the cubed potatoes and fry until crisp and golden.
- To serve and assemble, place a little of the tomato sauce on the plate, add the crisp potatoes over the tomato sauce.
- Drizzle with the aioli and garnish with the cilantro or parsley and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Side
- Cuisine: Spanish
Frequently Asked Questions
Can I use red skinned potatoes instead of Yukon Golds for this patatas bravas recipe?
While Yukon Golds are preferred for their creamy texture, you can use red skinned potatoes if that’s what you have on hand; just keep an eye on the cooking time as they may cook differently.
What makes the tomato sauce spicy in the patatas bravas?
The spiciness in the homemade tomato sauce comes from the additional seasoning and spices you can add, which you can adjust according to your heat preference.
Why can’t I substitute mayonnaise for the aioli in this recipe?
Aioli is a traditional garlic and olive oil emulsion that adds a unique flavor to the dish, while mayonnaise lacks the same depth and richness that complements the patatas bravas.
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- Spanish Tapas: How to Make Crispy Roasted Patatas Bravas
