Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe

Introduction

Patatas Bravas is a classic Spanish tapa featuring crispy roasted potatoes topped with a smoky, spicy tomato sauce and a creamy garlic aioli. This dish is simple to make yet full of bold flavors, perfect for sharing or as a flavorful side.

Ingredients

• 1 1/2 pounds red potatoes, peeled and cut into bite-sized wedges or cubes (about 1 to 1.5 inches)
• 2 tablespoons olive oil (for potatoes)
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil (for sauce)
• 1/2 white or yellow onion, diced
• 2-3 cloves garlic, minced (for sauce)
• 14 ounce can diced tomatoes
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili powder (or to taste)
• 1/4 teaspoon sugar (or to taste)
• Salt and pepper (to taste)
• 1/4 cup mayonnaise
• 1 clove garlic, pressed (for aioli)
• 1 teaspoon lemon juice
• Fresh flat-leaf parsley, coarsely chopped (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 425 °F. Peel and rinse the potatoes, then dry them thoroughly with a paper towel. Cut into 1-inch cubes.
2. Step 2: Place potatoes on a large baking sheet. Drizzle with 2 tablespoons olive oil, then season with paprika, salt, and black pepper. Toss to coat and spread potatoes in a single layer.
3. Step 3: Bake for 25 minutes. Remove from oven, stir potatoes well, then return to bake for another 10 minutes, or until golden brown and fork tender. Remove from oven and set aside.
4. Step 4: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and minced garlic; sauté for 3-4 minutes until soft and translucent.
5. Step 5: Reduce heat to low and add diced tomatoes. Simmer the sauce for 15 minutes.
6. Step 6: Remove the skillet from heat and let the sauce cool slightly. Transfer to a food processor or blender and puree until smooth. Add water if needed to reach desired consistency.
7. Step 7: Stir in smoked paprika, chili powder, sugar, salt, and pepper to taste. Mix well.
8. Step 8: In a small bowl, combine mayonnaise, pressed garlic, and lemon juice. Stir to make the garlic aioli.
9. Step 9: To serve, transfer the roasted potatoes to a dish. Drizzle generously with the bravas sauce and garlic aioli. Garnish with chopped parsley if desired.

Tips & Variations

• For extra crispy potatoes, soak cubed potatoes in cold water for 30 minutes before cooking, then dry thoroughly.
• Adjust chili powder to control heat — add more for a spicier sauce.
• Use smoked paprika in both the seasoning and the sauce to deepen the smoky flavor.
• Try roasting potatoes with a mix of spices like cayenne or smoked chipotle for a different twist.

Storage

Store leftover roasted potatoes and sauces separately in airtight containers in the refrigerator for up to 3 days. Reheat potatoes in a hot oven or skillet to maintain crispiness. Warm the sauces gently on the stove or in the microwave, stirring occasionally before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Patatas Bravas?

Yes, you can use Yukon Gold or russet potatoes as alternatives, but red potatoes hold their shape well and yield a nice texture for this dish.

Is the bravas sauce spicy?

The spiciness depends on the amount of chili powder you add. You can adjust it to your taste, making it mild or hot.

Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe

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Patatas Bravas is a classic Spanish tapas dish featuring crispy roasted potatoes served with a smoky, spicy tomato sauce and a creamy garlic aioli. This recipe combines perfectly seasoned, oven-roasted potatoes with a rich bravas sauce made from diced tomatoes smoked paprika and chili powder, finished off with a zesty mayonnaise-based garlic aioli. It’s a delicious appetizer or side dish with vibrant flavors and a satisfying texture.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Potatoes

• 1 1/2 pounds red potatoes, peeled and cut into 1 to 1.5-inch cubes or wedges
• 2 tablespoons olive oil
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Bravas Sauce

• 2 tablespoons olive oil
• 1/2 white or yellow onion, diced
• 2–3 cloves garlic, minced
• 14 ounce can diced tomatoes
• 1 teaspoon smoked paprika
• 1/4 teaspoon chili powder (or to taste)
• 1/4 teaspoon sugar (or to taste)
• Salt and pepper to taste

Garlic Aioli

• 1/4 cup mayonnaise
• 1 clove garlic, pressed
• 1 teaspoon lemon juice
• Fresh flat-leaf parsley, coarsely chopped (optional, for garnish)

Instructions

1. Make the Potatoes: Preheat your oven to 425 °F (220 °C). Peel and rinse the potatoes, then dry them thoroughly with a paper towel. Cut into roughly 1-inch cubes or wedges.
2. Prepare and Roast: Place the potatoes on a large half sheet baking pan. Drizzle with 2 tablespoons olive oil and season with paprika, salt, and black pepper. Toss to coat evenly and spread them out in a single layer.
3. Roast Potatoes: Bake in the preheated oven for 25 minutes. Remove from the oven and stir the potatoes to ensure even cooking. Return to the oven for another 10 minutes until the potatoes are crisp, golden brown, and fork tender. Remove from the oven and set aside.
4. Make the Bravas Sauce: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and minced garlic, sautéing for 3-4 minutes until soft and translucent.
5. Simmer Tomato Sauce: Lower the heat to low and add the canned diced tomatoes. Simmer for 15 minutes to allow flavors to meld and reduce slightly.
6. Blend Sauce: Remove the sauce from heat and let it cool slightly. Transfer to a food processor or blender and puree until smooth and creamy, about 1 minute. If too thick, add a splash of water to reach desired consistency.
7. Season Sauce: Stir in smoked paprika and season with chili powder, sugar, salt, and pepper to taste. Mix well.
8. Make Garlic Aioli: In a small bowl, combine mayonnaise, pressed garlic, and lemon juice. Stir until smooth and uniform.
9. Serve: Arrange the roasted potatoes on a serving dish. Drizzle generously with the bravas sauce and the garlic aioli. Garnish with fresh chopped flat-leaf parsley if desired, and serve immediately.

Notes

• For extra crispiness, spread the potatoes evenly and avoid overcrowding the baking pan.
• You can adjust the chili powder in the bravas sauce to make it more or less spicy depending on preference.
• The garlic aioli can be made ahead and refrigerated to deepen the flavors.
• Fresh parsley garnish adds color and a fresh herbal note but is optional.
• Red potatoes are preferred for their waxy texture that crisps well, but Yukon Gold can also be used.

Keywords: Patatas Bravas, Spanish tapas, roasted potatoes, bravas sauce, garlic aioli, appetizer, easy Spanish recipe