Potatoes are a popular side dish to many meals but sometimes plain old boiled or roasted potatoes can become unappetizing. This recipe is a perfect way to level up your meal. Patatas bravas is popular dish served in many restaurants and bars across Spain. It is often served as a tapas, a type of small dish or appetizer. It is perfect for sharing with friends and family.
First the cubed potatoes should be boiled in heavily salted water to tenderize them then usually deep fried in oil however I opted to roast mine in the oven ( I did consider doing them on the grill but it was rather windy out the day I made these). These should be served warm with a mild spicy tomato sauce and/or aioli.
As I am a huge fan of mayonnaise with fried/roasted potatoes I decided to serve mine with truffle mayonnaise which is an all time favourite of mine and I love to at whenever I get the chance to. Garlic aioli is also a great sauce to serve.
The tomato sauce is really simple and is similar to a marinara sauce. It does take some time to cook as you want to minimize the water content. It is even better when you let it sit for a day or two.
While I wouldn’t serve this at a fancy event a barbecue or casual potluck would be a great setting to serve these.
- 4 Tbsp olive oil, divided
- 1 Onion, chopped
- 2 Cloves garlic, chopped
- 1 Can chopped tomato
- 1 Tbsp tomato purée
- 3 Tsp sweet paprika
- 1 Tsp sugar
- 2 Cups potatoes, cubed
- Chopped fresh parsley, to garnish
- Preheat oven to 425 degrees.
- Bring a pot of salted water to a boil and add in cubed potatoes. Cook for 7-8 minutes or until potatoes are just starting to soften. Remove from water and pat dry.
- Blend all ingredient except for 2 tbsp olive oil, potatoes and parsley until smooth.
- Add blended ingredients to a pot and bring to a gentle boil before turning down heat to simmer. Cook for 20 minutes stirring occasionally. Remove from heat and let sit for at least 1 hour or up to 2 days before serving.
- Lay out potatoes on a baking tray and toss in 2 tbsp oil and season with salt and pepper.
- Roast for 40-50 minutes, until the potatoes are crisp and golden tossing at least once half way through.
- Serve potatoes warm in a shallow dish and spoon over some of the tomato sauce. Sprinkle parsley over and add some toothpicks and serve immediately.
- Serve with additional tomato sauce and aioli of your choice (or mayonnaise)