Patatas Bravas

If you haven’t tried Patatas Bravas at a tapas restaurant, you definitely need to try this recipe. Even if you have, you need to try this recipe. I had about 5 different types of these in Spain and truthfully, this recipe tops all of them. The smokiness of the red sauce and the creaminess of the mayo really take these potatoes over the top.

If you really want to make this in a hurry, just make the sauce and put it on oven potatoes from your freezer sections. These are fantastic!

Patatas Bravas
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Rating: 0
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Servings Prep Time
3 Servings 10 Minutes
Cook Time
75 Minutes
Servings Prep Time
3 Servings 10 Minutes
Cook Time
75 Minutes
Patatas Bravas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
3 Servings 10 Minutes
Cook Time
75 Minutes
Servings Prep Time
3 Servings 10 Minutes
Cook Time
75 Minutes
Ingredients
  • 2 Large Potatoes
  • 5 T olive oil
  • 1.5 t Smoked Paprika
  • 1 Onion
  • 14 oz Diced Tomatoes
  • salt
  • 1/2 t Sugar
  • 1 clove garlic
  • 1-2 T Mayo
Servings: Servings
Units:
Instructions
  1. Heat 3 T of olive oil in a sauce pan over medium high heat. Add onions, paprika, and garlic, saute being careful not to burn the garlic. When soft, add the can of tomatoes and simmer for 5 minutes. Pour contents into a blender or food processor and emulsify. When cool add to a squirt bottle or ziplock bag (you can cut the corner off to create a drizzle effect).
  2. Bake potatoes at 425 degrees for 45-60 minutes. *TIP*-This can be done several days ahead of time.
  3. Cut potatoes into small cubes.
  4. Heat 2 T of olive oil over high heat. Add potatoes and cook until all sides are golden on the outside. About 10 minutes.
  5. Serve potatoes drizzled in smoked tomato sauce and mayo. Top with a handful of green onions or chives.

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