papas bravas

This Patatas Bravas recipe roasts potatoes, instead of frying them, which makes them both easier and healthier! You&#x27;ll love the patatas bravas sauce -- the leftovers taste great on just about everything!

Patatas Bravas

baby / fingerling potatoes

white vinegar

mayonnaise

extra virgin olive oil, divided

garlic, pressed

canola oil

salt

black pepper

hot Spanish paprika, divided

yellow onion, peeled

garlic,

sugar

Salt and Pepper

parsley leaves

Place the potatoes and white vinegar in a...

Place the potatoes and white vinegar in a large pot along with two quarts of water. Bring the pot to a boil; cook for 4 to 5 minutes, until the potatoes are just barely tender. Drain and allow to cool.

While the potatoes are cooling, prepare the garlic...

While the potatoes are cooling, prepare the garlic "aioli": in a medium bowl, whisk together the mayonnaise, 3 tablespoons of the olive oil, and both pressed garlic cloves until well-combined. Refrigerate until ready to serve.

Preheat the oven to 450 degrees Fahrenheit. Toss...

Preheat the oven to 450 degrees Fahrenheit. Toss the cooled potatoes with the canola oil, salt, pepper, and 1/2 teaspoon of the hot paprika. Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven until golden brown, about 15 to 20 minutes, stirring the potatoes once or twice to promote even cooking.

Meanwhile, prepare the easy patatas bravas sauce: Heat...

Meanwhile, prepare the easy patatas bravas sauce: Heat two tablespoons of olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, remaining teaspoon of hot paprika, and sugar in the bowl of a large food processor or blender. Pulse until pureed. Carefully transfer the mixture to the saucepan (it may splatter a bit); cook, stirring frequently, until the sauce has darkened in color and has lost its raw onion taste, about 5 to 6 minutes. Taste and add salt and pepper as desired.

Serve the roasted potatoes topped with generous portions...

Serve the roasted potatoes topped with generous portions of the "aioli" and patatas bravas sauce. Garnish with chopped parsley. Serve hot.

These patatas bravas are crispy even though they are baked not fried! Topped with a delicious smoky salsa brava and garlic aioli, they are totally addictive!

yukon gold potatoes (cut into a 3/4 inch dice)

baking soda

olive oil

pepper

parsley (for garnish, optional)

tomatoes

garlic

onion

spanish smoked paprika

cayenne pepper (or

hot sauce (to taste)

garlic (grated

lemon juice

Place a large baking sheet in cold oven and preheat oven to 500 degrees Fahrenheit.*

Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as water is boiling, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander.

Return potatoes to pot and stir for 30 seconds, then add 1/4 cup olive oil, salt and pepper, stir to make sure potatoes are fully coated.

Carefully remove hot baking sheet from oven and pour potatoes onto the hot baking sheet, arranging them in a single layer.

Return to oven and bake for 15 minutes.

Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.

For The Potatoes:

Heat olive oil in a saute pan over medium heat.

Add onion and sauté until soft and golden, about 8 minutes. Add garlic and stir for 30 seconds, until fragrant. Add tomatoes, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a simmer.

Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.

If you want, you can leave the sauce chunky, or if you would like it smooth as I did, transfer to a food processor to puree. Allow sauce to cool a bit before pulsing in food processor.

For The Salsa Brava:

Add mayonnaise, lemon juice and garlic to a bowl and stir to combine. Add salt and pepper if desired.

For The Garlic Aioli:

You can keep the sauces on the side or drizzle salsa brava and garlic aioli over potatoes and serve with more of each sauce on the side for dipping. Top with fresh chopped parsley for garnish if desired.

To Serve:

https://content.jwplatform.com/videos/7YeKccMY.mp4

These patatas bravas are crispy even though they are baked not fried!  Topped with a delicious smoky salsa brava and garlic aioli, they are totally addictive!

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Top 2 papas bravas recipes from across the web

The most viewed papas bravas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Patatas Bravas

Patatas Bravas

The most viewed papas bravas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine