Potato Bravas or Patatas Bravas are a tapas serving of crisp fried potatoes topped with spicy bravas sauce and simple garlic aioli. Tapas are nothing but finger-food appetizers served in Spanish restaurants. And Potato Bravas is one of the most popular tapas from Spain!
These can be served as appetizer or as sides to any meal. Traditionally, the potaoes are fried but I chose to bake them. Baked potatoes tastes just as good if not better than fried! Increasing the temperature towards the end gives the potatoes the right texture, soft inside and crispy outside. Each oven is different, so check in between and adjust the time accordingly.
Instead of baby potatoes, you can also use regular potatoes( Yukon gold varieties are the best to use) and cut them into 1 "cubes. In this case the cook time would be different, so watch out. You need oil just enough to coat them so use as per your requirement.
Bravas sauce is a simple tomato based sauce that has spicy paprika and other simple ingredients. This sauce would be great with "spanish hot paprika" but you can substitute with regular chili powder that you have handy. I love sauces and a good spicy one is always a hit in my kitchen.
I used a squeeze bottle for the sauce as I wanted to "artistically" drizzle it all over the potaoes. You can use a ziplock bag or just a simple spoon would be fine too. You will end up with almost two squeeze bottles of sauce. This Bravas sauce can be used on anything, avocado toast, cheese toast, on nachos or just use as a dipping sauce. The sauces can be made a week ahead and refrigerated.
This Potato Bravas will leave your guests wanting more!
Crispy baked potaoes served with spanish Bravas sauce and simple garlic aioli. Quite addictive!
Baby potatoes/Petite Potatoes ( I used 1.5lbs/ use as needed )
2 tablespoon oil
salt and pepper
Cilantro, finely chopped for garnishing
1 teaspoon olive oil
5-6 garlic cloves
1 medium red onions, finely chopped
28 oz canned Tomato puree/diced( I used San Marzano)
1 tablespoon chili powder/cayenne pepper
1 teaspoon sugar
1 teaspoon vinegar
salt as needed
5 garlic cloves
1 cup vegan mayonaise
2 tablespoon extra virgin Olive oil
1/2 of a lemon
salt and pepper
In a saucepan, heat olive oil over medium heat. Add the finely chopped garlic, saute until fragrant( just a few seconds). Now goes in the onions, saute until pink. Pour the canned tomatoes and the rest of the ingredients - chili powder, salt and sugar. (Careful with the salt, as the canned tomato would already have salt). Cover with a lid and cook for 30 minutes or so on low flame. Once the water from the tomato evaporates, turn off the flame. Allow it to cool and then transfer it to a blender. Pulse into a smooth and creamy sauce. Check for the taste and adjust salt accordingly. Pour the sauce in a serving bowl or use a squeeze bottle like I did. ( You can use a ziplock bag too).
Mix all the ingredients together - grated garlic, mayo, olive oil, lemon juice, salt and pepper. Check for taste and cover with a wrap. You can also fill this sauce in a squeeze bottle like I did. Refrigerate until use.
Wash the potatoes and cut them into half. Place them in a large bowl, and pour boiling water over. Keep it aside for 15minutes. Drain and spread the potatoes in a baking sheet. Pat them with kitchen towel to remove access water. Now add the oil, salt and pepper and mix them well. Spread them well on the sheet and make sure they do not overlap. Preheat oven at 375F and bake the potatoes for 50minutes. Half way through the baking time shake them twice. Increase the temperature to 400 F and bake for ten minutes. Take them out and place them a serving plate.
Assembly - Just before serving, drizzle the Bravas sauce and then the garlic aioli. Finally garnish with chopped cilantro and serve. Enjoy!