Description
Crispy roasted potatoes with a smoky brava sauce and aioli.
Classic Spanish tapas, perfect for sharing.
Ingredients
Units
Scale
- 4 tbsp Extra Virgin Olive Oil
- 2 lbs (907 g) Potatoes, scrubbed and cut into 2-inch cubes
- Salt
- 1/2 tsp Pimentón (Sweet Paprika)
- 4 large ripe Tomatoes, skin removed, deseeded, and chopped
- 2 tbsp Extra Virgin Olive Oil
- 1 Bay Leaf
- 1/2 tsp Pimentón (Spanish Sweet Paprika)
- 1 Dried Bird’s Eye Chili or 1/2 tsp Cayenne Pepper
- 1 tsp Balsamic Vinegar
- Salt
- 1 Egg Yolk
- 4 cloves Roasted Garlic (or 2 fresh cloves Garlic)
- Pinch of Salt
- 1/2 tsp Lemon Juice
- 1 cups (237 ml) Extra Virgin Olive Oil
Instructions
- Prepare the Potatoes:
- Steam the potatoes for about 15 minutes until fork-tender. 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 preheated to 500°F (250°C).
- 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.
- 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.
- Roast the Potatoes:
- After steaming, carefully remove the heated baking tray from the oven.
- Transfer the potatoes onto the tray. 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.
- Serve:
- Sprinkle paprika over the roasted potatoes.
- Top with the brava sauce and garnish with parsley.
- Add dollops of aioli and serve immediately.
Notes
- For extra crispy potatoes, ensure they are completely dry before roasting. Pat them with paper towels after steaming.
- If you don’t have a handheld blender for the aioli, you can whisk it vigorously by hand, adding the oil very slowly. It may take longer.
- Leftover brava sauce and aioli can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
- Cholesterol: 50