Spanish Potatoes Bravas

The incredible Patatas Bravas is a Spanish tapa that smothers crispy, golden potato wedges in spicy Bravas sauce and creamy Garlic Aioli.

Spanish Patatas Bravas

For the Potatoes:

3 pounds peeled golden Yukon Gold, Red, or New Potatoes (waxy varieties), peeled or unpeeled as you prefer 1 ½ teaspoons baking soda 3 tablespoons of olive oil coarse salt and freshly cracked pepper to taste

-Preheat the oven to 425°.

-Slice the potatoes in half and then into 4 individual slices. Repeat until all the potatoes are cut. Bring a large pot of water to a boil then add salt and baking soda. Place the potatoes in the boiling water and cook for 7 to 8 minutes or just until tender. Remove the potatoes and let them sit in a colander for 3 to 4 minutes.

-Place the potatoes into a large bowl, season with salt and pepper, then drizzle in 3 tablespoons of olive oil. Mix the ingredients together with a spatula. They will start to become very pasty, which is what we want.

-Spread the potatoes out onto a well-oiled baking tray or lined with parchment paper. Bake on a middle rack at 425° for 20 minutes. Pull out the tray then flip over each potato and place them back in the oven at 425° for another 25 minutes or until very browned and crispy. Set aside.

-While the potatoes are roasting, make the Salsa Bravas and Aioli as described below.

For the Bravas Sauce:

2 tablespoons olive oil 28 ounce can crushed tomatoes 3 garlic cloves, finely minced 1 sweet or yellow onion diced 1 tablespoon smoked paprika 2 teaspoons regular paprika 1/4 teaspoon cayenne pepper or to taste 2 to 3 dashes hot sauce, if desired coarse salt and freshly cracked pepper to taste

-Heat olive oil in a saute pan over medium heat. Add onion and sauté until soft and golden, about 8 minutes. Add garlic and stir for 30 seconds, until fragrant. Add tomatoes, salt, paprikas, cayenne pepper and hot sauce. Stir to combine and bring to a simmer.

-Reduce heat and allow to simmer on low for about 20 minutes, stirring occasionally. Taste and adjust seasonings if needed.

-You can either leave the sauce chunky or make it smooth by transferring to a food processor to puree, according to your preference.

Garlic Aioli:

1/4 cup good quality mayonnaise garlic clove grated or pressed 1 teaspoon lemon juice

-In a small bowl, combine mayonnaise, lemon juice and garlic then stir to combine. Add salt and pepperto taste. Let sit about 30 minutes for flavors to meld.

To Serve:

-Place the hot potatoes in a large mixing bowl. Add and combine the Bravas sauce with the potatoes until they are well coated. Spoon warm potato mixture into an open serving bowl, then drizzle Aioli over the top and garnish with additional ground pepper and chopped parsley. Makes 4 servings.

A tempting, slightly spicy, side dish or appetizer, rich with garlic and paprika and the star, the crispy roasted potatoes hiding amongst the sauces!

PERSNICKETY NOTES:

**The small amount of baking soda in the boiling water helps to create the perfect, starchy coating that makes the potatoes crisp up beautifully in the oven.

**The potatoes should be cooked just until fork-tender but firm enough to hold their shape. Be careful not to overcook them or they’ll turn mushy and fall apart while roasting.

**Potatoes Bravas can be served as a great crispy and saucy potato side dish or as an appetizer or snack. You can even add thinly sliced steak, caramelized onions and peppers, and/or sauteed mushrooms to top them off to create a main dish.

**Typically, the potatoes are tossed with the Salsa Brava before serving, but if you prefer, you can keep the sauces on the side or drizzle some of the Salsa Brava and garlic aioli over potatoes, then serve with more of each sauce on the side for dipping. The chopped fresh parsley creates a fresh and appealing garnish on top.

Place the par-cooked potatoes on a baking tray, well coated with oil, salt and pepper to roast until crispy.

While potatoes are roasting, prepare the Salsa Bravas and Garlic Aioli. Toss and coat the potatoes with the Salsa Bravas.

Place the warm, sauced potatoes in an open serving bowl.

Spoon or drizzle the Garlic Aioli over the top, then garnish with chopped parsley and additional cracked pepper to taste. A Spanish Tapas Wonder!