Description
Patatas Bravas is a classic Spanish appetizer featuring crispy roasted potatoes served with a spicy, smoky tomato-based bravas sauce. This vegetarian dish is perfect as a tapa or snack, offering a perfect balance of bold flavors and satisfying textures.
Ingredients
Scale
Potatoes
- 2 large russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
Bravas Sauce
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil (for sauce)
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes
- 1 teaspoon red wine vinegar
- Salt to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat and prepare potatoes: Preheat oven to 425°F and line a baking sheet with parchment paper. Toss the cubed potatoes with olive oil, smoked paprika, salt, black pepper, garlic powder, and cayenne pepper if using. Spread out in a single layer on the baking sheet.
- Roast potatoes: Roast the potatoes for 30–35 minutes, flipping halfway through to ensure they become golden and crispy on all sides.
- Make the bravas sauce: While potatoes are roasting, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
- Add aromatics and tomato paste: Stir in minced garlic, smoked paprika, cayenne pepper, and tomato paste. Cook for another minute to release their flavors.
- Simmer sauce: Add crushed tomatoes and red wine vinegar. Reduce heat and simmer for 8–10 minutes until the sauce thickens slightly.
- Blend sauce: Use an immersion blender or regular blender to puree the sauce until smooth. Season with salt to taste.
- Serve: Plate the crispy roasted potatoes and drizzle generously with warm bravas sauce. Garnish with chopped parsley if desired.
Notes
- Traditionally served as a tapa in Spain.
- Can be paired with aioli for extra richness.
- For a more authentic texture, the potatoes can be pan-fried instead of baked.
