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.
Total Time
30min
5.0
3 Ratings
Author: Spain on a Fork
Servings:
4
Ingredients
•
2
Yukon Gold Potatoes
, peeled, rinsed
•
2
Tbsp
Extra Virgin Spanish Olive Oil
•
to taste
Sea Salt
•
to taste
Cracked Black Pepper
•
1
Egg
•
1
Lemon
, juiced
•
1/2
cup
Extra Virgin Spanish Olive Oil
•
4
cloves
Garlic
, minced, divided
•
1/2
Cayenne Chili Pepper
, deseeded, diced
•
as needed
Smoked Paprika
•
1/2
cup
Canned Tomato Purée
•
to taste
Ground Black Pepper
•
to taste
Granulated Sugar
•
to taste
Fresh Parsley
Cooking Instructions
1.
Preheat oven to 475 degrees F (250 degrees C).
2.
Mince the garlic.
3.
Finely dice the Cayenne Chili Pepper (1/2).
4.
Roughly chop the parsley.
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.
6.
Bake for 22-23 minutes.
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).
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.
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.
10.
Add Cayenne Pepper and Garlic (1 clove) then mix with the oil. Cook for 30 seconds, then add Smoked Paprika (as needed) and mix it all together. Cook for 10 seconds then remove from the heat.
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.
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).
Nutrition Per Serving
CALORIES
423
FAT
36.1 g
PROTEIN
4.7 g
CARBS
19.2 g
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