AI GeneratedCulinary Journeys · Spanish
Smoky Spanish Patatas Bravas with Garlic Aioli
Crisp potatoes with a spicy kick, perfect for tapas night
These classic Spanish Patatas Bravas are a must-have for any tapas spread. Crispy, golden potatoes meet a smoky, spicy tomato sauce, all complemented by a silky garlic aioli. Perfect for sharing with friends over a glass of sangria.
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Intermediate
Ingredients
Potatoes
- 4 medium russet potatoes
- 2 tbsp olive oil
- Salt to taste
Bravas Sauce
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Salt to taste
Method
- 1
Prepare the Potatoes
Preheat oven to 425°F (220°C). Peel and cut the potatoes into 1-inch cubes. Toss with olive oil and salt, then spread on a baking sheet. Roast for 25 minutes, turning once, until golden and crispy.
- 2
Make the Bravas Sauce
In a pan, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic, smoked paprika, and cayenne pepper, cooking for another minute. Add diced tomatoes, bring to a simmer, and cook for 10 minutes. Season with salt and pepper.
- 3
Prepare the Garlic Aioli
In a small bowl, combine mayonnaise, garlic, lemon juice, and salt. Mix until smooth and well blended.
- 4
Serve the Dish
Transfer crispy potatoes to a serving platter. Top with bravas sauce and drizzle generously with garlic aioli. Serve immediately.
Origin story
Patatas Bravas hail from Spain, where they're a staple in tapas bars across the country. The dish reflects Spain's love for simple, bold flavors — crispy potatoes, smoky paprika, and a hint of heat from cayenne, all balanced by creamy aioli.
