If you are craving an irresistible Spanish tapa that perfectly balances crispy potatoes with bold and luscious flavors, look no further than the Patatas Bravas with Salsa Bravas and Aioli Recipe. This dish is a celebration of textures and tastes: golden, crunchy potatoes paired with a spicy, tangy tomato-based salsa and a creamy, garlicky aioli that elevates each bite to something truly special. It’s the kind of recipe that feels like a warm hug from a close friend, comforting yet vibrant, and incredibly satisfying whether as an appetizer or a main feature.
Ingredients You’ll Need
Gathering the right ingredients for this Patatas Bravas with Salsa Bravas and Aioli Recipe is refreshingly straightforward, combining staple pantry items with fresh, simple components. Each ingredient plays a vital role, delivering the ultimate texture, flavor depth, and visual appeal that make this dish a crowd-pleaser.
- 3 pounds peeled golden Yukon potatoes: Their creamy interior and sturdy skin make them ideal for achieving that coveted crispy outside and tender inside.
- 1 ½ teaspoons baking soda: Helps break down the potato edges slightly to achieve the perfect rough texture that crisps up beautifully in the oven.
- 3 tablespoons olive oil: Adds richness and helps the potatoes crisp without drying out.
- Coarse salt and freshly cracked pepper: Essential for seasoning layers and enhancing all natural flavors.
- Salsa Bravas recipe: The spicy tomato-based sauce that gives this dish its signature kick.
- Aioli recipe: A luscious, garlicky mayonnaise that balances the heat and brings creaminess to the plate.
How to Make Patatas Bravas with Salsa Bravas and Aioli Recipe
Step 1: Prepare and Cut the Potatoes
Start by peeling your golden Yukon potatoes and slicing each one in half, then into 4 individual pieces. This size dedication ensures that every piece crisps perfectly on the outside while staying creamy inside. To prevent browning if you’re not cooking immediately, keep the cut potatoes submerged in cold water.
Step 2: Parboil with Baking Soda
Bring a large pot of salted water to a boil and add baking soda. This slightly alkaline water softens the surfaces of the potatoes, creating microscopic roughness perfect for crisping. Cook the potatoes just until tender, around 7 to 8 minutes, then drain and let them rest briefly in a colander.
Step 3: Season and Mash Gently
Transfer the potatoes to a large bowl and season with coarse salt and freshly cracked pepper. Drizzle in the olive oil, and gently fold—don’t overwork—allowing the spuds to break apart just enough to develop a pasty texture. This rustic mashing step is the secret behind their incredible crust.
Step 4: Bake for Crispiness
Spread out the potatoes on parchment-lined baking sheets with enough space between each piece to get air circulation. Bake at 425° for 20 minutes, then flip each piece to ensure even browning and bake for an additional 25 minutes, or until deliciously golden and crispy.
Step 5: Prepare the Salsa Bravas and Aioli
While the potatoes bake, whip up your salsa bravas sauce—which should be vibrant and slightly spicy—and the aioli, rich and creamy with just the right punch of garlic. These two sauces are the heart and soul of the Patatas Bravas with Salsa Bravas and Aioli Recipe and make every bite unforgettable.
Step 6: Serve and Enjoy
Arrange your beautifully roasted potatoes on a serving platter, spoon over the warm salsa bravas, and dollop aioli generously on top. Optionally sprinkle some fresh parsley for color and freshness, then dive in!
How to Serve Patatas Bravas with Salsa Bravas and Aioli Recipe
Garnishes
Fresh minced parsley adds a burst of herbaceous color that contrasts beautifully with the deep red salsa and creamy aioli. You might also consider a light dusting of smoked paprika to add extra visual appeal and a subtle smoky note that complements the sauce perfectly.
Side Dishes
While Patatas Bravas are often enjoyed as a tapa on their own, they pair wonderfully with Spanish-inspired sides like a crisp green salad tossed in sherry vinaigrette or simple grilled vegetables. For a heartier meal, try them alongside grilled chorizo or a fried egg for a rustic, satisfying dish.
Creative Ways to Present
Serve the potatoes in individual ramekins topped with both sauces artfully drizzled over the top for a modern twist. Alternatively, stack them in layers, alternating with salsa bravas and aioli, for a beautiful layered appetizer that wows at dinner parties. This versatility makes the Patatas Bravas with Salsa Bravas and Aioli Recipe perfect for any occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Patatas Bravas can be stored in an airtight container in the refrigerator for up to 3 days. Store the roasted potatoes separately from the salsa and aioli to maintain crispness and freshness. When ready to eat, combine and reheat gently.
Freezing
While the potatoes themselves freeze well after roasting, the texture of the aioli and salsa bravas can change upon thawing. It’s best to freeze roasted potatoes alone in a single layer on a tray, then transfer to a freezer bag. Defrost in the refrigerator overnight before reheating and adding fresh sauce.
Reheating
To retain crispiness, reheat the roasted potatoes in a hot oven at 400° for about 10 minutes instead of microwaving. Warm the salsa and aioli separately and combine just before serving to keep their distinct flavors vibrant and textures perfect.
FAQs
What type of potatoes work best for Patatas Bravas with Salsa Bravas and Aioli Recipe?
Golden Yukon potatoes are ideal because they have a creamy interior and a firm texture that crisps up beautifully. Russets can work too but may result in a slightly drier texture.
Can I make the salsa bravas and aioli from scratch?
Absolutely! Making your own salsa and aioli is highly rewarding and allows you to adjust spices and flavors to your liking. Plus, the freshness really makes the dish shine.
Is baking the only way to cook the potatoes?
Though baking is preferred for that crispy exterior and hands-off cooking, some versions fry the potatoes. Baking is healthier and just as delicious when done right.
How spicy is the salsa bravas?
The heat level can be customized. Traditional salsa bravas has a mild to medium heat, but you can add more chili or smoked paprika to suit your personal spice tolerance.
Can I serve this dish vegan?
Yes, by substituting the aioli with a vegan garlic mayonnaise and ensuring the salsa bravas contains no animal products, you can enjoy a vegan version without sacrificing flavor.
Final Thoughts
This Patatas Bravas with Salsa Bravas and Aioli Recipe is a joyful celebration of simple ingredients transformed into something extraordinary. Its layers of crispy textures and bold, harmonious flavors make it a guaranteed crowd-pleaser. Next time you want to wow your friends or indulge in a heartwarming treat, give this beloved Spanish classic a try—you’ll be delighted every time!
Print
Patatas Bravas with Salsa Bravas and Aioli Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
Patatas Bravas is a classic Spanish tapas dish featuring crispy golden potatoes served with spicy tomato salsa and creamy aioli, perfect for sharing and bursting with bold flavors.
Ingredients
Potatoes
- 3 pounds peeled golden Yukon potatoes
- 1 ½ teaspoons baking soda
- 3 tablespoons olive oil
- Coarse salt and freshly cracked pepper to taste
Salsa Bravas
- 1 salsa bravas recipe (spicy tomato sauce)
Aioli
- 1 aioli recipe (garlic mayonnaise)
Garnish
- Optional minced fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F convection on or 450°F fan off to ensure even and crispy roasting of the potatoes.
- Prepare Potatoes: Slice the peeled potatoes in half lengthwise, then each half into 4 slices for uniform cooking. Keep cut potatoes submerged in cold water to prevent browning if not cooking immediately.
- Boil Potatoes: Bring a large pot of salted water to a boil and add baking soda. Add the sliced potatoes and cook for 7 to 8 minutes until just tender but not falling apart.
- Drain and Rest: Remove the potatoes with a slotted spoon and let them drain in a colander for 3 to 4 minutes to remove excess water.
- Toss with Oil and Seasoning: Place the warm potatoes in a large bowl, season with salt and pepper, and drizzle with olive oil. Fold gently with a spatula until the potatoes become slightly pasty, which helps create a crispy crust when baked.
- First Bake: Spread the potatoes evenly on a parchment-lined baking sheet, making sure they are not crowded. Bake on the middle rack at 425°F for 20 minutes to start crisping the exterior.
- Flip and Continue Baking: Remove the tray, carefully flip each potato slice, and bake for an additional 25 minutes at 425°F until deeply browned and crispy.
- Prepare Sauces: While potatoes roast, make the salsa bravas and aioli according to your preferred recipes, ensuring they are ready to serve alongside the potatoes.
- Serve: Plate the crispy potatoes and serve immediately topped or accompanied by the salsa bravas and aioli. Garnish with minced fresh parsley if desired for a fresh touch and added color.
Notes
- Submerging cut potatoes in cold water prevents oxidation and keeps them from turning brown before cooking.
- Baking soda in the boiling water helps break down the potato surfaces, aiding in a crisper texture after roasting.
- Using parchment paper ensures easy cleanup and prevents sticking.
- You can use two baking sheets to avoid overcrowding and promote even roasting.
- Salsa bravas and aioli can be prepared ahead of time to save time.
- This dish pairs well with Spanish wines or a refreshing citrusy cocktail.
