Patatas Bravas with Smokey Tomato Aioli

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

4.39 from 18 votes

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!

Prep Time15

Cook Time50

Course: Appetizer, Side Dish

Cuisine: spanish

Servings:

Calories: 446kcal

Author: Leigh Anderson

Ingredients

Potatoes:

2 lbs small yukon gold potatoes sliced in half
1/2 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