Cook and Scale
Patatas Bravas
4 servings · 50 min total
Crisp roasted potatoes drenched in a smoky, spicy tomato sauce with a swirl of mayonnaise — Spain's essential tapas bar favorite.
Ingredients
- 1 kg potato, peeled and cubed
- 5⅓ tbsp olive oil
- 1 onion, finely chopped
- 2 garlic, minced
- 400 g canned tomatoes
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp red wine vinegar
- 1 tsp white sugar
- salt to taste
- 2 tbsp mayonnaise
- 1 tbsp fresh parsley, chopped
Contains: Egg, Mustard, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Roast the potatoes until crisp — Toss the potato cubes with half the olive oil and salt, spread on a tray, and roast at 220°C (430°F) for 35 minutes, turning halfway, until crisp and golden.
- 2.
Simmer the bravas sauce — Meanwhile, heat the remaining oil in a saucepan, sauté the onion and garlic until soft. Add the canned tomatoes, smoked paprika and cayenne pepper. Simmer for 15 minutes, then stir in the vinegar and sugar and season with salt.
- 3.
Blend the sauce — Blend the sauce until smooth, or leave chunky if preferred.
- 4.
Assemble and serve — Pile the crisp potatoes onto a plate, spoon over the bravas sauce and drizzle with mayonnaise. Scatter with parsley and serve hot.