You really can't have a tapas night with patatas bravas!!
This staple in Spanish cuisine is always hit - because who doesn't love REALLY good potatoes?? Think crispy & crunchy outside, with soft buttery insides, topped with garlic aoli and a spicy bravas sauce - drool much!
Ingredients (serves 6-8):
4 lbs Yukon Gold potatoes, peeled & cut (bite sized pieces)
2 tbsp salt + extra to taste
1/2 tsp baking soda
5 tbsp extra-virgin olive oil
3 large cloves garlic, minced
Fresh parsley leaves for garnish, minced
Aoli:
1/2 cup mayonnaise
2 clove garlic
3/4 tbsp lemon juice
1/4 tsp salt
2 tsp olive oil
Bravas Sauce:
2 tbsp olive oil
1 6oz can tomato paste
4 garlic cloves minced
1/2 sweet onion diced
2 tsp smoked paprika
1/4 tsp cayenne pepper
2 to 3 dashes hot sauce
1 1/2 cups water
salt to taste
How -To:
1. Place peeled and cut potatoes in a bowl with cold water for 30 mins. Preheat oven to 450F.
2. Bring water to a boil in a large pot. Add 2 tbsp of salt, baking soda, and potatoes. Bring back to a boil before reducing the heat to a simmer. Let simmer for about 10 mins.
3. In a large bowl combine olive oil, garlic, and extra salt.
4. Drain potatoes, let sit for 1 min in strainer, then add to bowl with olive oil mixture. Toss potatoes until evenly coated.
5. Transfer potatoes to baking sheet, being sure to space them out evenly.
6. Place potatoes in the oven for 20 minutes without moving them.
7. Remove and carefully flip or toss them onto their other side. Place them back in the oven for an additional 20 mins.
8. Remove the now beautiful golden brown potatoes from the oven.
For the aoli, simply mix the ingredients together in a small bowl. For the bravas:
Heat olive oil in a pan over medium heat. Add onion and sauté until golden. Add garlic and stir until fragrant. Add tomato paste, water, salt, paprika, cayenne pepper and hot sauce, stir to combine and bring to a simmer. Simmer on low for 20 minutes, stirring occasionally. Let it cool slightly before serving.
You can either serve them on a large dish family style, or like traditional tapas, serve them on individual small plates! Both ways are equally delicious!
