Patatas Bravas

By April 26, 2016Uncategorized
patatas bravas

Patatas Bravas

This is one of my favorite tapas dishes. Soft roasted potatoes piled high and topped with warm tomato sauce, deep with smoky paprika and a kick of cayenne. The creaminess of the aioli balances this dish perfectly. Serve in small portions as an appetizer or dig into it on a platter with friends along with some ice cold beer. Perfecto!

Serves 4 to 6

45 minutes



3 to 4 medium russet potatoes

½ medium yellow onion

2 tablespoons extra virgin olive oil, divided

3 cloves garlic, divided

1 teaspoon smoked paprika, divided (sweet is ok too but I like smoked for this dish)

¼ teaspoon cayenne pepper

1 15 ounce can diced tomatoes


1 egg yolk

½ teaspoon Dijon mustard

1 tablespoon cider vinegar

½ cup vegetable oil

5 or 6 sprigs of parsley


Heat the oven to 425° F. Put a large pot of water on to boil and salt it. Scrub and rinse the potatoes. Cut them lengthwise into 1 inch thick wedges (4 to 8 wedges each). Once the water boils, remove from the heat and add the potato wedges. Let sit for 15 minutes then drain in a colander.


Trim, peel and chop the onion. Put 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions along with a pinch of salt and cook until the onions are translucent, 3 to 5 minutes. Peel and chop 2 garlic cloves. Reduce the heat to medium low. Add in the garlic ½ teaspoon paprika and as much of the cayenne as you like. Cook until fragrant, about 1 minute. Add the tomatoes and cook, stirring occasionally until the sauce has thickened, 8 to 10 minutes. Remove from the heat, taste and adjust the seasoning with salt and pepper. Cover and set aside to keep warm. (for a smoother sauce zip it in the blender or food processor and then pour it back in the pan)


Transfer the potatoes to a baking sheet. Add the remaining olive oil and paprika, a generous sprinkle of salt and pepper and toss to coat. Transfer to the oven and roast until tender. 15 to 20 minutes.


Peel and mince the remaining garlic. In a medium bowl, whisk the egg yolk with the garlic, mustard and vinegar. Slowly drizzle in the oil as you whisk. Taste and adjust the seasoning with salt. (if you are strapped for time or not feeling confident enough to make aioli you can doctor up your favorite mayo by mixing in the minced garlic, a little mustard and vinegar)


Rinse, pick and chop the parsley. Pile the potatoes on a platter and top with the tomato sauce. Spoon the aioli on top, sprinkle with parsley and serve.


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