Culinary Chronicles: Patatas Bravas

Patatas Bravas, is a native Spanish tapas dish, and one that you will find on almost every restaurant table. Think of it as the breadbasket to Spanish tapas. These delightful, pillowy, fried potatoes are topped with what the Spanish consider a “spicy” tomato sauce and drizzled with a garlic aioli. 

Since living in Barcelona, I have consumed way more patatas bravas than I care to admit, and because the potatoes are traditionally fried, they aren't the healthiest option on the menu. Also, the spicy “bravas” sauce…isn’t really that spicy, at least not to this Texan. So, of course, I had to come up with my own version. Instead of frying the potatoes, I bake them, and I give the bravas sauce an extra kick with some cayenne pepper. 

Next time you have potatoes on the menu, why not spice things up with this revamped take on patatas bravas? Whether you're hosting a tapas night with friends or simply craving a taste of Spain, these healthier baked potatoes and zesty sauce will transport your taste buds straight to the bustling streets of Barcelona. So, grab your apron and get ready to savor the irresistible flavors of Spain, one crispy potato at a time. 

Ingredients

Patatas

• 2 lbs russet potatoes scrubbed and cut into 1 inch cubes

• 2 tbsp extra virgin olive oil

• 1 tsp black pepper

• 1.5 tsp kosher salt

Garlic Aioli

• 1/2 cup mayo

• 2 cloves garlic, minced

• salt, to taste

Salsa Brava

• 2 tablespoons extra virgin olive oil

• 1/2 onion chopped

• 3 cloves garlic minced

• 2 teaspoons smoked paprika

• 1 teaspoon paprika

• ¼ teaspoon cayenne pepper (optional)

• 1 14.5-ounce can fire roasted diced tomatoes

• 1 roasted red pepper

• 2 tablespoons sherry vinegar or any vinegar of choice

• salt to taste

Directions

Potatoes:

1. Scrub the potatoes clean, cut into one inch cups, and place them in a large bowl.

2. Cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight).

3. When you are ready to cook the potatoes, preheat your oven to 425 degrees.

4. Once the potatoes have soaked, rinse and drain them.

5. Using a clean hand towel pat the potatoes, until they are completely dry.

6. Place the potatoes, in a single layer on a parchment lined sheet pan. Toss the potatoes with olive oil, salt and pepper.

7. Bake for 25 - 30 minutes until golden brown and crispy, flipping halfway through.

While the potatoes are cooking, make the aioli and bravas sauce.

Bravas Sauce:

1. In a large skillet over medium heat, add the olive oil, garlic and onion. Saute for 5 minutes, or until the onions appear translucent.

2. Add the paprika, cayenne, tomatoes, red pepper and vinegar. Turn the heat to high and bring to a boil. Reduce to a simmer and simmer for 10 minutes. Blend until smooth. Transfer back to the skillet and keep on low, uncovered, to stay warm, stirring occasionally.

3. Salt to taste

Aioli:

1. Combine mayo with garlic and stir to combine. Add salt, to taste. Set aside.

Serve:

Place the patatas bravas on a serving platter and top with bravas sauce, and a drizzle of garlic aioli.

Note: You’ll likely have some bravas sauce leftover. I love cooking white flakey fish in the sauce and having it for dinner the next day or serve it over eggs for breakfast.