Patatas Bravas
Patatas Bravas are crispy, golden cubes of roasted Yukon Gold potatoes served with a spicy salsa brava and a creamy garlic aioli, perfect for any gathering.
Ingredients
For the Potatoes
- 2.5 pounds Yukon Gold potatoes Known for their creamy texture and buttery flavor.
- 0.5 teaspoon baking soda Helps achieve that delightful crunch.
- 0.25 cup olive oil Adds rich flavor.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
- to taste Chopped parsley (for garnish, optional) Adds freshness.
For the Salsa Brava
- 2 tablespoons olive oil For sautéing the sauce base.
- 28 ounces can crushed tomatoes Forms the heart of the spicy sauce.
- 3 cloves garlic (minced) Aromatic and savory.
- 1 sweet or yellow onion (diced) Adds sweetness to the sauce.
- 2 teaspoons Spanish smoked paprika Iconic in Spanish cuisine.
- 0.25 teaspoon cayenne pepper Adjustable to your spice preference.
- 2 to 3 dashes hot sauce For extra zing.
- to taste Salt Enhances flavor.
For the Aioli
- 0.25 cup good quality mayonnaise Creamy base for the aioli.
- 1 clove garlic (grated or pressed) Intensifies garlic flavor.
- 1 teaspoon lemon juice Adds brightness.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Place a large baking sheet in a cold oven and preheat to 500 degrees Fahrenheit.
- In a pot, add water, baking soda, and salt, then bring to a boil.
- Once boiling, add the cubed potatoes and cover. Set a timer for 1 minute, then drain the potatoes in a colander.
- Return the drained potatoes to the pot and stir for 30 seconds to steam off some moisture.
- Add 1/4 cup olive oil, salt, and pepper, stirring well to ensure they are fully coated.
Cooking the Potatoes
- Carefully remove the hot baking sheet from the oven and pour the potatoes on it, spreading them out in a single layer.
- Bake for 15 minutes.
- After 15 minutes, remove the pan from the oven and use a spatula to flip the potatoes.
- Return to the oven for another 15 to 25 minutes, or until they are golden brown and crispy.
Making the Sauce
- In a sauté pan over medium heat, add 2 tablespoons of olive oil.
- Once hot, add the diced onion and cook until soft and golden, about 8 minutes.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Pour in the crushed tomatoes, adding salt, smoked paprika, cayenne pepper, and hot sauce. Stir well and bring to a simmer.
- Reduce the heat and let simmer on low for about 20 minutes, stirring occasionally. Adjust seasonings as needed.
- For a smoother consistency, transfer the sauce to a food processor and blend until desired texture is reached.
Making the Aioli
- In a separate bowl, combine the mayonnaise, grated garlic, and lemon juice. Stir well.
- Add salt and pepper if desired.
Serving
- Drizzle the salsa brava and garlic aioli over the crispy potatoes or serve them on the side.
- Garnish with fresh chopped parsley.
Notes
For extra crunch, soak the diced potatoes in cold water for at least 30 minutes before boiling. Adjust spice levels in the sauce according to your taste preference.