Easy Spanish Patatas Bravas with Garlic Aioli
These easy Patatas Bravas feature crispy potatoes topped with a homemade tomato Bravas sauce and creamy garlic aioli. Serve them as a Spanish tapas dish, a flavorful side, or part of a complete meal.
Servings: 2 people
Equipment
Ingredients
For the potatoes
- Spanish, olive, corn or vegetable oil up to 1 inch in the skillet, I used corn oil
- 4 large russet potatoes peeled and cut in 1 inch chunks
For the Bravas sauce
- 1 14.5oz can diced tomatoes
- 2 tbsp red wine vinegar
- 1 tsp Spanish smoked paprika you can use regular or smoked American paprika
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 tbsp heavy cream
For the garlic aioli
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp minced garlic
Garnish
- finely chopped parsley for garnish
Instructions
- Peel and cube the potatoes into 1 inch chucks. Shape doesn't matter.
- Let the potatoes sit in cold water for about 15 minutes.
- In a separate saucepan, combine tomatoes, vinegar, smoked paprika, garlic powder, salt, and pepper to make the sauce. Simmer sauce for about 5 minutes on low heat.
- While the tomatoes cook, drain the potatoes and pat dry on a large plate.
- Heat oil in a large pan over medium heat. Add potatoes and cook until golden brown and crispy.
- While your potatoes cook, pour your tomato mixture into a blender to blend into a cream sauce with the lid on but with the fill cup off to let out some of the steam. Let sit.
- Next, while the potatoes are cooking, make the aioli.
- In a small bowl, combine the mayonnaise, lemon juice, and garlic. Set aside.
- Once the potatoes are about to be done, add the heavy cream. Blend well. The sauce should now look lighter and evenly blended.
- Once the potatoes are done and look golden and crispy remove to a bowl.
- Pour the tomato sauce (Bravas sauce) onto the potatoes. Plate quickly or leave in the bowl. Drizzle with the garlic aioli and sprinkle with the chopped parsley.
- Enjoy!