This recipe is inspired by one of my favorite Spanish tapas, Patatas Bravas. Crispy oven-roasted potatoes topped with smokey tomato aioli!
Patatas Bravas is a very typical Spanish Tapa. They’re usually fried potatoes topped with two different sauces; a tomato sauce, and aioli. My version switches up a few things. First of all, I avoid frying at all costs. Not even for nutritional reasons but because I live in a small apartment and if I fry something my whole house will smell like fried food for days. Instead, I steam, then oven-roast the potatoes until they are crispy and golden brown. Rather than two sauces, I’ve combined the aioli with tomatoes to create a smokey tomato aioli that’s great for dipping and dunking!
Patatas Bravas with Smokey Tomato Aioli Serving Suggestions→
Patatas Bravas with Smokey Tomato Aioli, Step by step→
Simmering before roasting creates a potato with a creamy soft center and crispy outer layer!
Serve the aioli on the side for dipping or drizzled over top!
Patatas Bravas with Smokey Tomato Aioli
- 2 lbs small yukon gold potatoes sliced in half
- 1/4 c olive oil
Smokey Tomato Aioli:
- 1 c mayo
- 2 tsp smoked paprika
- 2 tbsp tomato paste
- 2 cloves garlic
- 2 tbsp sherry vinegar
- 1 tsp salt
- Place the potatoes in a medium-sized pot and cover with water and a generous pinch of salt. Bring the water to a simmer and cook the potatoes until a knife meets little resistance when inserted into a potato, about 10 minutes. Drain and let stand in a colander for a few minutes to let as much moisture drain as possible.
- Meanwhile, pre-heat the oven to 450 degrees. Line a sheet tray with parchment paper. Spread the steamed potatoes out over the sheet tray and toss with the olive oil and another generous sprinkle of salt. Make sure the potatoes are not crowded on the sheet tray and there is plenty of space in between each one. If necessary use two sheet trays.
- Bake the potatoes for 20 minutes undisturbed then use a spatula to flip and release any stuck potatoes, shake the pan and turn potatoes to ensure even browning on all sides. Continue roasting until potatoes are deep golden brown and crisp all over, turning and shaking them a few times during cooking, about 30-40 more minutes.
- While the potatoes are roasting make the aioli. Whisk together all of the ingredients in a small bowl.
- Transfer the roasted potatoes to a large plate or platter. Top with the smokey tomato aioli and a sprinkle of smoked paprika. Enjoy immediately!