Crispy Patatas Bravas Recipe
Is there any ingredient more versatile than the potato? Roasted, mashed, or fried, we don't think that the humble potato can be beaten when it comes to the variety of delicious and comforting dishes that it is used in around the world. If you haven't had the good fortune to enjoy it yet, patatas bravas is a classic Spanish tapas dish that consists of fried or roasted potato smothered in a slightly picante sauce. Usually enjoyed alongside drinks and other small dishes, patatas bravas, the name meaning "spicy potatoes," is a dish that you will want to know.
This recipe for crispy patatas bravas, created by recipe developer Jennine Rye, is a celebration of bold Spanish flavors, with the potatoes roasted alongside garlic and rosemary until they are crisp and golden, and then coated in a rich, spiced sauce made with roasted tomatoes, peppers, onions and garlic. Serve the dish with a healthy dollop of garlic aioli to complete this delicious Spanish culinary experience.
Gather the ingredients for this crispy patatas bravas recipe
To make this crispy patatas bravas recipe, you will need potatoes, garlic, rosemary, an onion, red chili peppers, cherry tomatoes, smoked paprika, lemon juice, chili paste, and fresh parsley. Additionally, you'll need some olive oil, salt, and pepper to complete this dish.
There is a huge variety of potatoes to cook with, each with their own unique qualities and purposes. To create perfectly roasted spuds, you'll want to make sure to select the right kind of potatoes for your patatas bravas recipe. We recommend Yukon Gold or Maris Pipers as great options for this potato-centric recipe.
Roast the potatoes
To begin this crispy patatas bravas recipe, you will want to preheat the oven and peel the potatoes. Then, use a sharp knife to cut the peeled potatoes into roughly even sizes, before adding them to a roasting pan. Drizzle the potato chunks with some olive oil, season them well with salt and pepper, and add the fresh rosemary and lightly crushed garlic cloves to the tray, before placing the potatoes into the oven to roast for 50 minutes. You will want to occasionally turn them over and move the potato chunks around the pan as they roast, to make sure they cook evenly and color well.
Roast the other vegetables
To make the spiced patatas bravas sauce, place the roughly chopped onion and peppers into another oven tray along with the cherry tomatoes. Drizzle them with the remaining olive oil and season well with the salt and pepper, and add the two remaining garlic cloves to the pan before placing the vegetables to roast in the oven alongside the potatoes. When the skin on the red peppers is beginning to blister and tomatoes are browning, remove the tray from the oven and leave the ingredients to cool a little.
Make the bravas sauce
When the roasted red peppers are cool enough to touch, peel off the blistered skin from the flesh and discard. Transfer the red pepper flesh to a food processor, along with the roasted onions and tomatoes. Squeeze the insides of the roasted garlic cloves into the food processor, discarding any outer skin, and then add the smoked paprika, the lemon juice, and the chili paste. Blend the ingredients together until a relatively smooth sauce has formed; at this stage you can choose how chunky or smooth you prefer your sauce to be. If you prefer more bite to your sauce, run the food processor for a shorter amount of time, or if you prefer a silky smooth sauce, keep it running until you reach the desired consistency.
Serve the crispy patatas bravas
Remove the crispy and golden roasted potatoes from the oven and transfer them to a shallow dish or bowl. Serve the patatas bravas by spooning the sauce onto the potatoes, and finish off with a sprinkling of chopped fresh parsley and some aioli, if desired.
This dish is best served fresh and enjoyed while the potatoes are hot and crispy, however, any leftovers can be stored in an airtight container in the fridge and should be consumed within three days.
- 2 pounds potatoes
- 4 tablespoons olive oil, divided
- 3 sprigs fresh rosemary
- 4 cloves garlic, lightly crushed, divided
- salt, to taste
- pepper, to taste
- 1 onion, chopped
- 2 red chili peppers, chopped
- 6 ounces cherry tomatoes
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 2 teaspoons chili paste
- 2 tablespoons fresh parsley
- garlic aioli, for serving
- Preheat the oven to 400 F.
- Peel and chop the potatoes into roughly 1-inch cubes, and then add them to a roasting pan along with 2 tablespoons of olive oil, the fresh rosemary sprigs, 2 lightly crushed garlic cloves, and salt and pepper to taste. Place the potatoes into the oven to roast for 50 minutes to an hour, until the potatoes are cooked through and golden in color.
- Place the chopped onion and red chili peppers onto another baking tray along with the cherry tomatoes, the remaining garlic cloves, the remaining 2 tablespoons olive oil, and salt and pepper, to taste. Roast the vegetables for 30-40 minutes, until the skin of the pepper is blistered and the tomatoes are colored.
- Remove the peppers, tomatoes, and onions from the oven, allow them to sit and cool for 5-10 minutes, and then, when the peppers are cool enough to handle, peel off the blistered skin and discard.
- Add the flesh of the red pepper to a food processor along with the roasted tomatoes, the roasted onion, the roasted garlic cloves, the smoked paprika, lemon juice, and chili paste. Blend the ingredients into a sauce, making it as chunky or as smooth as desired.
- Remove the crispy cooked potatoes from the oven and transfer them to a serving dish. Top with the sauce and chopped fresh parsley.
- Serve the patatas bravas right away, optionally with garlic aioli.
Nutrition
| Calories per Serving | 339 |
| Total Fat | 14.3 g |
| Saturated Fat | 2.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 49.5 g |
| Dietary Fiber | 7.3 g |
| Total Sugars | 5.8 g |
| Sodium | 821.4 mg |
| Protein | 6.4 g |
