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Crispy Patatas Bravas Recipe – Easy Spanish Tapas with Spicy Aioli

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Golden, crispy potatoes are roasted and topped with a smoky, spicy tomato bravas sauce and a cool, garlicky aioli. This classic Spanish tapas dish is easy to make, crowd-pleasing, and perfect for sharing at gatherings or tapas night.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for sauce)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup tomato passata or crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika (for sauce)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt (for sauce)
  • 1/4 teaspoon black pepper (for sauce)
  • 1 tablespoon red wine vinegar
  • 1/2 cup mayonnaise
  • 1 garlic clove, finely grated
  • 1 teaspoon lemon juice
  • 1/2 teaspoon smoked paprika (for aioli)
  • 1/4 teaspoon cayenne pepper (for aioli)
  • Pinch of salt (for aioli)
  • Chopped fresh parsley (optional garnish)
  • Extra smoked paprika (optional garnish)
  • Chopped chives (optional garnish)

Instructions

  1. Peel and cut potatoes into 1-inch cubes. Soak in cold water for 15 minutes to remove excess starch. Preheat oven to 425°F (220°C).
  2. Bring a large pot of salted water to a boil. Add drained potatoes and simmer for 6-7 minutes until barely tender. Drain and let cool/dry on a towel for 5 minutes.
  3. Toss dried potatoes with olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Spread on a large baking sheet in a single layer.
  4. Roast potatoes for 35-40 minutes, turning once halfway, until deeply golden and crisp.
  5. While potatoes roast, heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook for 5 minutes until softened. Add minced garlic and cook 1 minute.
  6. Add tomato passata, tomato paste, smoked paprika, cayenne pepper, sugar, salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally, until thick and rich.
  7. Stir in red wine vinegar. Taste and adjust seasoning as desired.
  8. In a small bowl, combine mayonnaise, grated garlic, lemon juice, smoked paprika, cayenne pepper, and a pinch of salt. Mix well and chill until serving.
  9. Place crispy potatoes on a serving platter. Spoon bravas sauce over the top, drizzle with spicy aioli, and sprinkle with parsley or chives.
  10. Serve immediately for maximum crunch.

Notes

For extra crispy potatoes, soak and parboil before roasting. Don’t overcrowd the pan—use two sheets if needed. The bravas sauce and aioli can be made ahead and stored in the fridge. For a vegan version, use plant-based mayo. Air fryer method: cook potatoes at 400°F for 20-25 minutes, shaking halfway.

Nutrition

Keywords: patatas bravas, Spanish tapas, crispy potatoes, spicy aioli, gluten-free, vegetarian, easy appetizer, comfort food, party food, roasted potatoes

Find it online: https://hungermind.com/crispy-patatas-bravas-recipe-easy-spanish-tapas-with-spicy-aioli/