Patatas Bravas
Crisp, golden potatoes dressed in a smoky, lightly spicy tomato sauce with a cool garlic aioli for contrast. Simple techniques—roasting and a quick pan sauce—yield a satisfying tapas plate that’s perfect for sharing.
2 lb russet potatoes, peeled and cut into 1-inch cubes
½ cup olive oil
1 tsp smoked paprika
1 tbsp sweet paprika
1 tsp salt
½ tsp black pepper, freshly ground
1 onion, finely chopped
3 clove garlic, divided, 2 minced, 1 whole
1 tbsp tomato paste
14 ½ oz crushed tomatoes, one can
1 tbsp sherry vinegar
1 tsp sugar
¼ tsp cayenne pepper
½ cup mayonnaise
1 lemon, juiced
¼ bunch parsley, finely chopped
1 tbsp olive oil, for sauce
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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