Patatas Bravas with Spicy Tomato Sauce and Garlic Aioli Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season Sauce: Stir in smoked paprika and season with chili powder, sugar, salt, and pepper to taste. Mix well.
- Make Garlic Aioli: In a small bowl, combine mayonnaise, pressed garlic, and lemon juice. Stir until smooth and uniform.
- 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
