Spanish Tapas: How to Make Crispy Roasted Patatas Bravas

Crispy, golden potatoes, topped with a deliciously smokey tomato sauce with a slight kick, and a decadent aioli. Classic tapa perfection achieved without deep frying.

Patatas Bravas is one of the most classic Spanish tapas. Deep fried potatoes, topped with a slightly spicy and smokey tomato sauce and crowned with dollops of garlicky aioli are served at both humble and ambitious restaurants across the nation – usually accompanied by an array of other tapas, and a cold caña (small beer) or copa (glass of wine). It’s rustic, but also elegant in its simplicity, with bold flavors and room for cooks to create their own spin on it.

For our version, we’ve moved off the deep frying, and chosen to first steam our potatoes and then quickly oven roast them to achieve perfect potato crispiness. It makes for a slightly lighter tapa, while still keeping the integrity of the dish intact – and honestly, your guests are not going to notice much of a difference in the texture of the potatoes.

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The tomato sauce, we make with fresh, ripe potatoes, and infuse them with smokey pimentón (Spanish paprika) and chili for a slight kick. This is where you can adjust according to your own preferences. Add more chili for higher heat, and dial up and down on the paprika to find your optimal level of smokiness.

The aioli is the jewel in the crown of this dish. The garlicky emulsion pops up in dishes across Spanish cuisine, and is definitely a must as a companion to the mighty potato here. And while you CAN use store bought mayonnaise as the base for your aioli, we definitely recommend that you make your own – if you have an immersion blender, it’s really really easy to succeed with, and you’ll have a deliciously smooth aioli whipped up in a matter of minutes.

How to Make Crispy Roasted Patatas Bravas

1. Prepare the Potatoes:

• Steam the potatoes for about 15 minutes until they are fork-tender. Do not overcook. If you don’t have a steamer, boil the potatoes until fork-tender.
• Meanwhile, pour 4 tablespoons of olive oil onto a baking tray and place it in the oven. Preheat the oven to 500°F (250°C).

2. Prepare the Brava Sauce:

• Make a small cross-slit on the bottom of each tomato. Drop them into a pot of boiling water for 1 minute, then peel off the skins.
• Remove the seeds and blend the tomatoes in a food processor until smooth.
• Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the blended tomatoes, bay leaf, pimentón, and cayenne pepper. Cook until the mixture reduces by a quarter and becomes a deep red color, about 10 minutes.
• Remove from heat, add the balsamic vinegar, season with salt to taste, and set aside.

3. Prepare the Aioli:

• Place the garlic, egg yolk, salt, and lemon juice in a container suitable for a handheld blender.
• While blending, drip the olive oil in a very slow and steady stream until the mixture turns into a thick paste.
• Continue adding the oil slowly until you reach the consistency of a thick mayonnaise. If the aioli becomes too thick, thin it with about ½ teaspoon of water. This process takes about 5-10 minutes.

4. Roast the Potatoes:

• After steaming, carefully remove the heated baking tray from the oven.
• Transfer the potatoes onto the tray. They should sizzle upon contact. Be cautious as the oil might splatter.
• Roast the potatoes for 15 minutes, then remove the tray and flip the potatoes to ensure even roasting. Roast for another 10 minutes until golden and crispy.

5. Serve:

• Sprinkle paprika over the roasted potatoes.
• Top with the brava sauce and garnish with parsley.
• Add dollops of aioli and serve immediately.

Recipe Notes

• Ensure the potatoes are not overcooked during steaming to prevent them from falling apart during roasting.
• If you can’t find Pimentón, substitute with regular sweet paprika.
• The aioli can be made ahead of time and stored in the refrigerator for up to 2 days.

Spanish Tapas: How to Make Roasted Patatas Bravas

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• Author: Honest Cooking
• Total Time: 55 minutes
• Yield: 4-6 servings 1x

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Description

Crispy, golden potatoes, topped with a deliciously smokey tomato sauce with a slight kick, and a decadent aioli. Classic tapa perfection achieved without deep frying.

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Ingredients

Units USM Scale 1x2x3x

For the Roast Potatoes:

• 4 tablespoons Extra Virgin Olive Oil
• 2.2 pounds (1 kg) Potatoes, scrubbed and cut into 2-inch cubes
• Salt to taste
• 1/2 teaspoon Pimentón (Sweet Paprika)

For the Brava Sauce:

• 4 large ripe Tomatoes, skin removed, deseeded, and chopped
• 2 tablespoons Extra Virgin Olive Oil
• 1 Bay Leaf
• 1/2 teaspoon Pimentón (Spanish Sweet Paprika)
• 1 Dried Bird’s Eye Chili or 1/2 teaspoon Cayenne Pepper
• 1 teaspoon Balsamic Vinegar
• Salt to taste

For the Aioli:

• 1 Egg Yolk
• 4 cloves Roasted Garlic (or 2 fresh cloves Garlic)
• Pinch of Salt
• 1/2 teaspoon Lemon Juice
• 1 cup (250 ml) Extra Virgin Olive Oil

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Instructions

1. Prepare the Potatoes:

• Steam the potatoes for about 15 minutes until they are fork-tender. Do not overcook. If you don’t have a steamer, boil the potatoes until fork-tender.
• Meanwhile, pour 4 tablespoons of olive oil onto a baking tray and place it in the oven. Preheat the oven to 500°F (250°C).

2. Prepare the Brava Sauce:

• Make a small cross-slit on the bottom of each tomato. Drop them into a pot of boiling water for 1 minute, then peel off the skins.
• Remove the seeds and blend the tomatoes in a food processor until smooth.
• Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the blended tomatoes, bay leaf, pimentón, and cayenne pepper. Cook until the mixture reduces by a quarter and becomes a deep red color, about 10 minutes.
• Remove from heat, add the balsamic vinegar, season with salt to taste, and set aside.

3. Prepare the Aioli:

• Place the garlic, egg yolk, salt, and lemon juice in a container suitable for a handheld blender.
• While blending, drip the olive oil in a very slow and steady stream until the mixture turns into a thick paste.
• Continue adding the oil slowly until you reach the consistency of a thick mayonnaise. If the aioli becomes too thick, thin it with about ½ teaspoon of water. This process takes about 5-10 minutes.

4. Roast the Potatoes:

• After steaming, carefully remove the heated baking tray from the oven.
• Transfer the potatoes onto the tray. They should sizzle upon contact. Be cautious as the oil might splatter.
• Roast the potatoes for 15 minutes, then remove the tray and flip the potatoes to ensure even roasting. Roast for another 10 minutes until golden and crispy.

5. Serve:

• Sprinkle paprika over the roasted potatoes.
• Top with the brava sauce and garnish with parsley.
• Add dollops of aioli and serve immediately.

Notes

• Ensure the potatoes are not overcooked during steaming to prevent them from falling apart during roasting.
• If you can’t find Pimentón, substitute with regular sweet paprika.
• The aioli can be made ahead of time and stored in the refrigerator for up to 2 days.

• Prep Time: 25 mins
• Cook Time: 30 mins
• Category: Appetizer
• Method: Roasting
• Cuisine: Spanish

Nutrition

• Serving Size: 280g