Description
A delicious and lighter take on the classic Spanish tapa, Patatas Bravas features crispy roasted potatoes served with a rich bravas sauce and optional garlic aioli. Perfect for sharing or enjoying as a flavorful side dish.
Ingredients
Scale
Main Ingredients:
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- Salt to taste
- 1 teaspoon smoked paprika (optional for seasoning after roasting)
Bravas Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- ½ teaspoon sugar
- Salt and black pepper to taste
Garlic Aioli (optional):
- ¼ cup mayonnaise
- 1 garlic clove, minced into a paste
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast Potatoes: Toss potato cubes with olive oil and salt, then roast for 35–40 minutes until golden and crispy, flipping halfway through.
- Prepare Bravas Sauce: Sauté onion in olive oil, then add garlic, paprika, cayenne, tomato paste, crushed tomatoes, sugar, and season to taste. Simmer until thickened.
- Make Garlic Aioli: Mix mayo, garlic paste, lemon juice, and salt in a small bowl.
- Serve: Drizzle roasted potatoes with bravas sauce, add a dollop of garlic aioli if desired, and garnish with parsley.
Notes
- For an authentic taste, serve with both bravas sauce and garlic aioli.
- This roasted version keeps the dish lighter than traditional fried patatas bravas.
- Great as a tapa, snack, or side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg
