Spanish Tapas: How to Make Roasted Patatas Bravas

• servings: 4 servings
• active time: 25 minutes
• total time: 55 minutes

Ingredients

4 tablespoons Extra Virgin Olive Oil

2 ⅕ pounds (1 kg) Potatoes, scrubbed and cut into 2-inch cubes

Salt to taste

½ teaspoon Pimentón (Sweet Paprika)

4 large ripe Tomatoes, skin removed, deseeded, and chopped

2 tablespoons Extra Virgin Olive Oil

1 Bay Leaf

½ teaspoon Pimentón (Spanish Sweet Paprika)

1 Dried Bird’s Eye Chili or ½ teaspoon Cayenne Pepper

1 teaspoon Balsamic Vinegar

Salt to taste

1 Egg Yolk

4 cloves Roasted Garlic (or 2 fresh cloves Garlic)

Pinch of Salt

½ teaspoon Lemon Juice

1 cup (250 ml) Extra Virgin Olive Oil

Directions

1. Prepare the Potatoes:

Steam the potatoes for about 15 minutes until they are fork-tender. Do not overcook. If you don’t have a steamer, boil the potatoes until fork-tender.

Meanwhile, pour 4 tablespoons of olive oil onto a baking tray and place it in the oven. Preheat the oven to 500°F (250°C).

2. Prepare the Brava Sauce:

Make a small cross-slit on the bottom of each tomato. Drop them into a pot of boiling water for 1 minute, then peel off the skins.

Remove the seeds and blend the tomatoes in a food processor until smooth.

Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the blended tomatoes, bay leaf, pimentón, and cayenne pepper. Cook until the mixture reduces by a quarter and becomes a deep red color, about 10 minutes.

Remove from heat, add the balsamic vinegar, season with salt to taste, and set aside.

3. Prepare the Aioli:

Place the garlic, egg yolk, salt, and lemon juice in a container suitable for a handheld blender.

While blending, drip the olive oil in a very slow and steady stream until the mixture turns into a thick paste.

Continue adding the oil slowly until you reach the consistency of a thick mayonnaise. If the aioli becomes too thick, thin it with about ½ teaspoon of water. This process takes about 5-10 minutes.

4. Roast the Potatoes:

After steaming, carefully remove the heated baking tray from the oven.

Transfer the potatoes onto the tray. They should sizzle upon contact. Be cautious as the oil might splatter.

Roast the potatoes for 15 minutes, then remove the tray and flip the potatoes to ensure even roasting. Roast for another 10 minutes until golden and crispy.

5. Serve:

Sprinkle paprika over the roasted potatoes.

Top with the brava sauce and garnish with parsley.

Add dollops of aioli and serve immediately.

Nutrition

• Serving Size: 280g