Skip the tapas bar and make Patatas Bravas at home with crispy, roasted potatoes smothered in a homemade sweet and spicy tomato sauce and garlic aioli.
For the potatoes:
- 1 1/2 pounds red potatoes, peeled and cut into bite-sized wedges or cubes (about 1 to 1.5 inches)
- 2 tablespoons olive oil
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the bravas sauce:
- 2 tablespoons olive oil
- 1/2 white or yellow onion, diced
- 2-3 cloves garlic, minced
- 14 ounce can diced tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili powder (or to taste)
- ¼ teaspoon sugar (or to taste)
- salt and pepper (to taste)
For the garlic aioli:
- ¼ cup mayonnaise
- 1 clove garlic, pressed
- 1 teaspoon lemon juice
- fresh flat-leave parsley, coarsely chopped (optional, for garnish)
Make the potatoes:
- Preheat the oven to 425 °F.
- Peel and rinse the potatoes, and use a paper towel to dry them thoroughly. Cut the potatoes into 1-inch cubes.
- Place potatoes on a large half sheet baking pan. Drizzle with olive oil and season with paprika, salt, and pepper. Toss to combine and arrange the potatoes in a single layer.
- Transfer the baking sheet to the oven. Bake for 25 minutes, then remove from oven and give the potatoes a good stir. Return to the oven for 10 minutes until crisp, golden brown, and fork tender. Remove from the oven.
Make the bravas sauce:
- In a large skillet, heat olive oil over medium-high heat until shimmering hot, about 1-2 minutes. Add onion and garlic and sauté for 3-4 minutes, until soft and translucent. Turn the heat down to low and add tomatoes. Simmer for 15 minutes.
- Remove the sauce from the heat and allow it to cool down a bit. Transfer to a food processor or blender. Puree until your sauce is smooth and creamy, about 1 minute. If you find the sauce too thick to blend, add a little water until desired consistency is reached.
- Add smoked paprika and season to taste with chilli powder, sugar, salt, and pepper. Stir until combined.
Make the garlic aioli:
- In a small mixing bowl, combine the mayo, garlic, and lemon juice. Stir until smooth.
- Transfer potatoes to a serving dish and drizzle with bravas sauce and garlic aioli on top. Sprinkle with some parsley on top and serve.
Make ahead instructions: I recommended roasting the potatoes fresh before serving. You can easily make the bravas sauce and garlic aioli ahead of time. Store the bravas sauce in an airtight container for up to 1 week in the refrigerator or 2 months in the freezer. Store the garlic aioli in an airtight container for up to 10 days in the fridge.
How to store: If planning for leftovers, I recommend serving the potatoes with the sauce on the side so that you can store them separately. However, it’s not the end of the world if they have already been mixed. Store in an airtight container for up to 4 days.
How to reheat: Reheat the potatoes and the bravas sauce (preferably separately, but together is okay too) in a skillet over medium heat for 5-10 minutes until warmed through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Spanish
Keywords: patatas bravas, spanish potatoes, spanish potatoes with tomato sauce, homemade patatas bravas, patatas bravas from scratch, bravas sauce