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    Category Home » Sides » Oven-Roasted Patatas Bravas with Smokey Tomato Aioli

    Oven-Roasted Patatas Bravas with Smokey Tomato Aioli

    Published: Nov 12, 2019 · Modified: Dec 20, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This recipe is inspired by one of the most classic Spanish tapas; Patatas Bravas. In this version the potatoes are parboiled, then roasted until deeply golden brown to achieve that perfect bite of crisp outer crust with creamy potato interior. For dipping – a generous dollop of smokey tomato aioli!

    A person in a gray sweater holding a bowl of crispy roasted potatoes with a red sauce.

    Note to readers: this post was recently updated with (much needed) new photos and additional information. The actual recipe itself has not changed.

    A perfect drinking food, meant to be shared, Patatas Bravas is the quintessential “tapa” or appetizer in Spain. Bite-sized cubed potatoes are fried then topped with two different sauces; a spicy salsa bravas, made with garlic, dried chilis, tomato paste and vinegar, as well as a creamy garlic aioli. Like French fries in America, versions of patatas bravas can be found on bars menus throughout Spain.

    Rather than frying the potatoes I’ve borrowed the English Roast Potato approach and instead boil, then roast them until crispy. I love the crispy crackly shell and creamy interior thats achieved from this cooking method. I’m also just generally averse to deep-frying in my small apartment kitchen so this is an easy work around.

    I combine the salsa brava and aioli (in this case mayo) into one luscious, creamy sauce for dipping– or drenching! Made with smoked paprika, tomato paste, sherry vinegar and a generous amount of garlic this tangy, smokey sauce is versatile and highly addicting!

    Looking for the perfect pairing? Serve Patatas Bravas alongside other Spanish-inspired recipes like; Pan con Tomate, or Parchment Baked Cod with Chorizo and Tomatoes.

    Ingredients You’ll Need:

    To make this recipe you’ll need: small yellow potatoes like Yukon golds, olive oil, mayonnaise, garlic, tomato paste, smoked paprika, sherry vinegar and (optional) cayenne pepper or hot sauce.

    A bowl of small yellow potatoes surrounded but small bowls of recipe ingredients like; tomato paste, olive oil, sherry vinegar, mayo and garlic.

    Recipe Step by Step:

    Step 1. Boil the Potatoes

    Boiling the potatoes prior to roasting creates a potato with a creamy soft center and crispy outer layer. Boil in heavily salted water until a knife meets little resistance when inserted into a potato chunk, about 10 minutes.

    Left: a baking dish filled with halved, raw potatoes. Right: a baking dish with golden, roasted potatoes.

    Step 2. Roast the Potatoes

    Transfer the potatoes to a baking dish and pour the olive oil overtop as well as a good pinch of salt. Toss to coat then bake until golden brown, stirring occasionally, between 35-45 minutes.

    Left: a bowl with mayonnaise, and spices. Right: a bowl of red aioli sauce and a silver spoon.

    Step 3. Make the Aioli

    Whisk together the aioli ingredients in a small bowl until evenly combined. Taste and season with additional salt or vinegar as needed. The aioli can be made up to three days in advance.

    Note: True, Spanish “allioli” is an emulsion of garlic, olive oil and salt. While it may look and taste similarly to egg-based aioli they are technically different. If you’d like to try and make your own authentic allioli check out: Traditional Catalan Garlic and Oil Sauce (Allioli a la Catalana).

    A bowl of patatas bravas with a red aioli sauce on top and a sprinkle of smoked paprika.

    Serve the aioli on the side for dipping or drizzled over top!

    Check out More Delicious Recipes:

    • Casarecce Pantry Pasta with Oil-Packed Tuna and Spicy Garlic Breadcrumbs
    • Creamy Chorizo Pasta
    • Pan con Tomate
    • Parchment Baked Cod with Chorizo + Tomatoes

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    A person in a gray sweater holding a bowl of crispy roasted potatoes with a red sauce.

    Patatas Bravas with Smokey Tomato Aioli

    This recipe is inspired by one of the most classic Spanish tapas; Patatas Bravas. Rather than frying, the potatoes are parboiled, then roasted until deeply golden brown to achieve that perfect bite of crisp crust with a creamy potato interior. For dipping – a generous dollop of smokey tomato aioli!
    4.32 from 16 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Servings: 6
    Calories: 446kcal
    Author: Leigh Anderson

    Ingredients

    Potatoes:

    • 2 lbs small yukon gold potatoes sliced in half
    • ½ c olive oil
    • salt

    Smokey Tomato Aioli:

    • 1 c mayo
    • 1 tbsp smoked paprika
    • 2 tbsp tomato paste
    • 4 cloves garlic grated
    • 2 tbsp sherry vinegar
    • 1 tsp cayenne pepper or hot sauce optional
    • 1 tsp salt

    Instructions

    • 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 the center, 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. Spread the steamed potatoes out over a baking tray and toss with the olive oil and another generous sprinkle of salt. Make sure the potatoes are not crowded on the baking 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 deeply 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!

    Notes

    Ingredient Notes and Substitutions:
    • Potatoes: Yukon Golds’ buttery texture and subtle creaminess makes it the *perfect* potato for roasting. To ensure even cooking, choose potatoes that are roughly all the same size.
    • Smoked Paprika: Sweet, Hungarian paprika can be substituted for smoked.
    • Mayo: Homemade, store-bought, vegan/plant-based will all work.
    Storing and Re-heating Leftovers:
    • Leftover potatoes can be stored covered, in the refrigerator for up to 5 days. Reheat in a preheated 350 F oven for 5-10 minutes. Aioli will stay fresh in the refrigerator for up to a week.

    Nutrition

    Calories: 446kcal | Carbohydrates: 29g | Protein: 4g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 678mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 683IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 2mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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