Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Authentic Spanish Patatas Bravas
Recipe

14 INGREDIENTS • 12 STEPS • 30MINS

Authentic Spanish Patatas Bravas

5
3 ratings
Patatas bravas are one of Spain´s most popular tapas dishes and with one taste you will know why. This is a very simple dish made with potatoes, brava sauce, and homemade garlic aioli, yet the combination of all these flavors create an explosion of flavors.
Add to plan
logo
Authentic Spanish Patatas Bravas
Save
author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
Patatas bravas are one of Spain´s most popular tapas dishes and with one taste you will know why. This is a very simple dish made with potatoes, brava sauce, and homemade garlic aioli, yet the combination of all these flavors create an explosion of flavors.
30MINS
Total Time
$1.20
Cost Per Serving
Ingredients
Servings
4
US / Metric
Yukon Gold Potato
2
Yukon Gold Potatoes, peeled, rinsed
Extra Virgin Spanish Olive Oil
2 Tbsp
Extra Virgin Spanish Olive Oil
Sea Salt
to taste
Cracked Black Pepper
to taste
Cracked Black Pepper
Egg
1
Lemon
1
Lemon, juiced
1/2 tsp juice per 4 servings
Extra Virgin Spanish Olive Oil
1/2 cup
Extra Virgin Spanish Olive Oil
Garlic
4 cloves
Garlic, minced, divided
Cayenne Chili Pepper
1/2
Cayenne Chili Pepper, deseeded, diced
Fresh Parsley
to taste
Nutrition Per Serving
VIEW ALL
Calories
423
Fat
36.1 g
Protein
4.7 g
Carbs
19.2 g
Add to plan
logo
Authentic Spanish Patatas Bravas
Save
author_avatar
Spain on a Fork
I'm Albert. Join me on a culinary adventure where I will show you how to make flavorful Spanish and Mediterranean recipes that are easy to make and done in a jiffy!
https://www.spainonafork.com
Cooking InstructionsHide images
step 1
Preheat oven to 475 degrees F (250 degrees C).
step 2
Mince the garlic.
step 3
Finely dice the Cayenne Chili Pepper (1/2).
step 4
Roughly chop the parsley.
step 5
Peel and cut each of the Yukon Gold Potatoes (2) into 4 quarters and cut each quarter into 6 evenly sized pieces. Transfer into a large bowl, then drizzle with Extra Virgin Spanish Olive Oil (1 Tbsp) and season with Sea Salt (to taste) and Cracked Black Pepper (to taste). Toss together until well combined. Transfer the potatoes onto a baking tray lined with foil paper, making sure the potatoes are all in a single layer.
step 5 Peel and cut each of the Yukon Gold Potatoes (2) into 4 quarters and cut each quarter into 6 evenly sized pieces. Transfer into a large bowl, then drizzle with Extra Virgin Spanish Olive Oil (1 Tbsp) and season with Sea Salt (to taste) and Cracked Black Pepper (to taste). Toss together until well combined. Transfer the potatoes onto a baking tray lined with foil paper, making sure the potatoes are all in a single layer.
step 6
Bake for 22-23 minutes.
step 7
Add Garlic (3 cloves) to a mortar. Using a pestle, pound down on the garlic until you form a paste, then add just the yolks of the Egg (1), juice from Lemon (1) and Sea Salt (to taste).
step 7 Add Garlic (3 cloves) to a mortar. Using a pestle, pound down on the garlic until you form a paste, then add just the yolks of the Egg (1), juice from Lemon (1) and Sea Salt (to taste).
step 8
Slowly pour in the Extra Virgin Spanish Olive Oil (1/2 cup) while you stir everything together with the pestle. Once all the oil is incorporated and you have achieved a mayonnaise-like consistency, cover the mortar and set aside. This takes between 3 to 4 minutes.
step 8 Slowly pour in the Extra Virgin Spanish Olive Oil (1/2 cup) while you stir everything together with the pestle. Once all the oil is incorporated and you have achieved a mayonnaise-like consistency, cover the mortar and set aside. This takes between 3 to 4 minutes.
step 9
Heat a small nonstick frying pan over a medium heat and add Extra Virgin Spanish Olive Oil (1 Tbsp). Allow to warm up for 1 minute.
step 9 Heat a small nonstick frying pan over a medium heat and add Extra Virgin Spanish Olive Oil (1 Tbsp). Allow to warm up for 1 minute.
step 10
Add Cayenne Pepper and Garlic (1 clove) then mix with the oil. Cook for 30 seconds, then add Smoked Paprika (1/4 tsp) and mix it all together. Cook for 10 seconds then remove from the heat.
step 10 Add Cayenne Pepper and Garlic (1 clove) then mix with the oil. Cook for 30 seconds, then add Smoked Paprika (1/4 tsp) and mix it all together. Cook for 10 seconds then remove from the heat.
step 11
Add Canned Tomato Purée (1/2 cup) and season with Sea Salt (to taste), Ground Black Pepper (to taste), and Granulated Sugar (to taste). Decrease the temperature to a low heat and let it simmer until the potatoes are cooked.
step 11 Add Canned Tomato Purée (1/2 cup) and season with Sea Salt (to taste), Ground Black Pepper (to taste), and Granulated Sugar (to taste). Decrease the temperature to a low heat and let it simmer until the potatoes are cooked.
step 12
Once the potatoes are cooked, transfer them into a shallow bowl, then add the brava sauce on top of the potatoes along with a couple spoonfuls of the aioli. Garnish with Fresh Parsley (to taste).
step 12 Once the potatoes are cooked, transfer them into a shallow bowl, then add the brava sauce on top of the potatoes along with a couple spoonfuls of the aioli. Garnish with Fresh Parsley (to taste).
Tags
view more tags
Appetizers
Dairy-Free
Gluten-Free
Shellfish-Free
Vegetarian
Quick & Easy
Side Dish
Spanish
0 Saved
top