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
Scale
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.
