patatas bravas

Classic patatas bravas, only healthier! Baked crispy potato wedges topped with a spicy tomato sauce. Keep vegan by omitting aioli and cheese. Fresh herbs make a bright, earthy finish. 10 ingredients. Perfect for a crowd.

Simple Patatas Bravas

potatoes

olive oil ()

sea salt

garlic powder

olive oil

onion

garlic ((minced))

tsp sea salt

paprika

cayenne pepper

garlic powder ((plus more for potatoes))

tomato paste*

hot sauce

water

Cheese

cilantro/parsley

Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven to 450 degrees F (232 C).

Once potatoes are soaked, dry thoroughly and then add to a baking sheet with 1-2 Tbsp olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.

Bake for 20-25 minutes or until golden brown and cooked through, stirring/tossing once. Test by spearing a potato with a toothpick – it should be easy to pierce and remove.

While the potatoes are baking, prepare your spicy tomato sauce. Heat 1 Tbsp olive oil in a large skillet over medium-low heat. Add onion and garlic and salt and stir. Cook for 7-8 minutes to slowly “sweat” until the mixture becomes translucent and very fragrant. If it begins brown, turn down the heat to low and stir frequently.

Add paprika, garlic powder, cayenne and stir. Then add tomato paste, hot sauce and water and stir. Cook for 10-12 minutes or until simmering and the flavors are well blended. Reduce heat if it begins to bubble too vigorously. Taste and adjust seasonings as needed. I added more hot sauce, sea salt and garlic powder.

For a smooth sauce (which I prefer), puree in a small blender or food processor until smooth. Otherwise, set aside.

Remove potatoes from oven and sprinkle with a bit more salt to taste. Place in a serving dishes and drizzle with tomato sauce (as original recipe is written // adjust number of serving dishes if altering batch size). Optional additional toppings include vegan parmesan cheese, more hot sauce, and fresh herbs.

Patatas Bravas

Canola oil,

eggs, fried (optional)

Flat leaf parsley,

mayonnaise

tbsp lemon juice, fresh squeezed

garlic cloves, minced or grated

garlic,

tsp smoked paprika

cayenne

(14 oz) can diced tomatoes

tsp sugar

salt

white wine vinegar

For the garlic aioli, combine all ingredients in a small bowl

Can be made ahead and refrigerated for up to two weeks.In a large pot and using a deep fat thermometer, heat roughly 4” of oil to 300° F

Working in small batches (to maintain temperature), submerge the potatoes into the hot oil and cook for 5 minutes

Strain the potatoes and set aside on cooling rack over a baking sheet

Once all potatoes are cooked allow them to cool completely

(This step is very important for achieving perfectly crispy potatoes, so don’t skip it!) This takes roughly 45-60 minutes.While the potatoes are cooling, make the bravas sauce! Heat the olive oil in a sauté pan over medium heat

Sauté the onions until tender about 10 minutes, add garlic, saute for 2 minutes longer before adding the paprika, cayenne, sugar, salt, tomatoes and white wine vinegar

Simmer for 10 minutes and blend with an immersion or countertop blender.Once the potatoes are cooled, reheat the oil to 370°F

Fry the potatoes in small batches for 3-5 minutes until golden brown

Set aside on the cooling rack over the baking sheet.Once all potatoes are cooked transfer to a serving dish, sprinkle with salt to taste and toss with the bravas sauce until completely coated.Serve potatoes topped with aioli, extra bravas sauce, optional fried eggs, flat leaf parsley and smoked paprika

Patatas bravas are one of the most beloved Spanish tapas, thanks to their simple combination of fried potatoes and flavorful sauce. Make them at home with this easy recipe!

Patatas Bravas Recipe

Olive oil (for frying, about 1-2 cups)

Salt

bravas sauce

Peel the potatoes, rinse thoroughly, and dry with a paper towel.

Cut the potatoes into bite-size chunks.

Heat the olive oil in a large skillet over medium heat.

Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.

Remove the potatoes and let them cool in the fridge for a few more minutes.

Turn the heat up to high and add the potatoes back into the pan.

Fry until crispy and golden.

Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.

To serve, drizzle the bravas sauce over the potatoes.

Dig in—no forks necessary!

Crisp-fried potatoes with garlicky aïoli: What's not to love?

Patatas Bravas With Aioli Recipe

russet potatoes,

white vinegar

Kosher salt

dijon mustard

lemon juice,

canola oil

black pepper

hot smoked paprika

Place potatoes in a medium saucepan and cover with 2 quarts water. Add vinegar and 2 tablespoons salt and bring to a boil over high heat. Cook until potatoes are tender, about 7 minutes. Drain and set aside.

Meanwhile, combine egg yolks, mustard, lemon juice, garlic, and 2 teaspoons water in bowl of food processor. Run processor until homogenous, about 5 seconds. Scrape down sides of bowl. With processor running, slowly add canola oil in thin, steady stream, stopping to scrape down sides as necessary. Sauce should thicken and come together. Transfer sauce to a large bowl set in a heavy pot lined with a towel. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt, lemon juice, and black pepper. Set aside.

Heat oil in a 12-inch non-stick or cast iron straight-sided sauté pan over medium-high heat to 350°F. Add potatoes in single layer and cook, shaking the pan and flipping the potatoes with a spatula or tongs occasionally until golden brown and crisp, about 5 minutes. Remove from heat. Using slotted spoon or wire-mesh spider, transfer potatoes to bowl lined with paper towels. Season to taste with salt and pepper.

Pile potatoes in a large bowl, drizzle with allioli, sprinkle with paprika and scallions, and serve, passing extra alli-oli tableside. Extra alli-oli will keep in the refrigerator for at least 1 week.

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!

baby / fingerling potatoes

extra virgin olive oil, divided

garlic, pressed

hot Spanish paprika, divided

yellow onion, peeled

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.

This crispy patatas bravas recipe comes to life with two irresistable sauces.

bay leaf

smoked paprika

tomato purée

sherry vinegar

garlic

lemon juice

russet potatoes (about 4 medium)

vegetable oil,

Heat 1 tablespoon olive oil in a small saucepan over medium heat until shimmering. Add 1 bay leaf, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon kosher salt. Carefully pour in 1 (15-ounce) can tomato purée and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer, then simmer until thickened, about 45 minutes. (This is a good time to make the alioli and cook the potatoes.) Remove the pan from the heat and stir in 1 tablespoon sherry vinegar.

Make the bravas sauce: 

Finely grate 4 garlic cloves into a small bowl. Add 1 tablespoon freshly suqeezed lemon juice and stir to combine. Let sit for 30 minutes. Add 1 cup mayonnaise and 1 tablespoon extra-virgin olive oil, and stir to combine. 

Make the alioli: 

Peel and cut 2 pounds russet potatoes into 1-inch pieces. Place in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a boil over high heat. Boil until the potatoes are tender, about 7 minutes. (Do not overcook or they will fall apart.) Drain, then transfer to a kitchen towel and arrange the potatoes into a single layer to dry thoroughly.

Heat 1 quart vegetable oil in a deep fryer or a large Dutch oven over medium-high heat until 350°F. Working in batches so as to not overcrowd the pot (there should be some space between each potato), use a spider or slotted spoon to add the potatoes to the oil. Fry, stirring occassionally, until the potatoes are golden-brown and crisp, 6 to 8 minutes. Transfer the potatoes to a paper towel-lined bowl to drain briefly, then transfer to a serving dish. 

Sprinkle 1 tablespoon smoked paprika and 1/4 teaspoon kosher salt over the potatoes and toss to coat. Serve with the alioli and bravas sauce for dipping.

Cook the potatoes:

Patatas Bravas is a popular Spanish tapas recipe of crispy oven-baked potatoes served with a tangy, spicy tomato sauce (salsa brava) and aioli or guacamole. Perfect as a simple appetizer, quick snack or side dish!

Patatas Bravas (Spanish Tapas)

tsp baking powder

salt and pepper (to taste)

onion (diced)

chili (chopped)

oz chopped tomatoes (1 can)

apple cider vinegar (or other vinegar of choice)

tsp agave syrup (or other sweetener of choice)

paprika powder

10.6 oz pimientos (+ a little oil

vegan aioli (mayo + garlic)

guacamole

parsley

Preheat the oven and a large baking tray to 428 °F (220 °C).

Cut the potatoes into bite-sized pieces and put them in a pot. Pour in enough water to cover the potatoes and bring to a boil. Add salt and baking powder, cover the pot and cook over low heat for 5-7 minutes.

Then drain the cooking water, but leave the potatoes in the pot and allow excess moisture to evaporate, uncovered. Once the potatoes are dry, add oil, salt and pepper and shake the pot, covered, until everything is well combined.

Spread the seasoned potatoes on the preheated baking tray and bake for 25-30 minutes, until golden and crispy.

Meanwhile, prepare the tomato sauce. First sauté the onions for 2-3 minutes. Then add garlic and chili and sauté for another minute. Now add paprika powder and sauté briefly, then add tomatoes, vinegar, agave syrup, salt and some pepper. Simmer, covered, for 5 minutes. Then optionally transfer to a blender and blend until smooth.

Also, roast the pimientos in a pan with a little oil. Season with salt and pepper to taste.

Garnish the patatas bravas with parsley and serve with the pimientos, tomato sauce and optional vegan aioli and/or guacamole.

Enjoy!

*Note: Check out the recipe video + step-by-step photos above!

Patatas Bravas Chilenos is a Latin American interpretation of the classic Spanish tapas dish.  With fresh jalapeno peppers and a tangy tomato dressing, it's the perfect side dish for meat, poultry or fish sure to make the "chilehead" in your household happy!

Patatas Bravas Chilenos  (Chile Potatoes)

ACHIOTE PASTE SUBSTITUTE

Hungarian paprika

dried Mexican oregano

cumin

POTATOES

salt,

olive oil, divided

Roma (plum) tomatoes, seeded and diced

jalapeno peppers, thinly sliced

MAKE THE ACHIOTE PASTE SUBSTITUTE: Combine the garlic,...

MAKE THE ACHIOTE PASTE SUBSTITUTE: Combine the garlic, paprika, oregano, cumin, white vinegar and salt to taste in a small bowl to form a paste. Set aside.

POTATOES: Place potatoes in a pot of salted...

POTATOES: Place potatoes in a pot of salted water to cover. Bring to a boil and cook potatoes until they can be easily pierced with a knife but not falling apart as they will be cooked again. Drain and set aside.

Heat 2 tablespoons olive oil in a cast-iron...

Heat 2 tablespoons olive oil in a cast-iron or other heavy skillet over medium-high heat. Add the tomatoes and jalapenos. Cook 4-5 minutes or until the tomatoes form a "sauce" and the jalapenos are tender.

Add the garlic and cook 30 seconds more....

Add the garlic and cook 30 seconds more. Stir in the achiote paste substitute. Transfer to a bowl and wipe out skillet.

In the same large skillet you used to...

In the same large skillet you used to cook the tomatoes and jalapenos, heat remaining oil over medium heat. Add the potatoes, season with salt and black pepper and cook until beginning to brown. Stir the potatoes every 2-3 minutes, allowing them to brown on the bottom after each stir. Continue until the potatoes are as golden brown as you like.

Add the tomato-jalepeno mixture and stir to coat.

Transfer to a serving bowl and sprinkle with...

Transfer to a serving bowl and sprinkle with black olives. Serve immediately.

These smoky, spiced potatoes are a great accompaniment for white fish or chicken

Spanish potatoes

tbsp oil

potato

lemon

flat-leaf parsley leaves, roughly chopped

Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.

Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

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

pepper

parsley (for garnish, optional)

tomatoes

spanish smoked paprika

cayenne pepper (or

hot sauce (to taste)

garlic (grated

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!

Keine Tapas-Bar ohne Patatas bravas mit würzigem Dip. Wir verraten ihnen, wie Sie den spanischen Klassiker selbst machen. Zum Rezept \>\>

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