Baked Patatas Bravas with Aioli
Baked Patatas Bravas with Aioli
Ingredients
For the Patatas Bravas
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Bravas Sauce
- 1 tablespoon olive oil
- 1/2 onion, small, finely chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
For the Aioli
- 1/2 cup mayonnaise, good quality
- 1 clove garlic, finely minced or grated
- 1 teaspoon lemon juice, freshly squeezed
- 1/8 teaspoon salt
For Garnish
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the cubed potatoes with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure the potatoes are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Bake for 30-40 minutes, flipping halfway through, until the potatoes are tender on the inside and crispy and golden brown on the outside.
⏱️ 40 min•🌡️ 400
- 4
While the potatoes are baking, prepare the bravas sauce. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook until softened, about 3-5 minutes.
⏱️ 5 min
- 5
Add the minced garlic to the saucepan and cook for another minute until fragrant. Stir in the crushed tomatoes, 1 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, 1 tablespoon of red wine vinegar, 1/2 teaspoon of granulated sugar, and 1/4 teaspoon of salt. Bring to a simmer.
⏱️ 3 min
- 6
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Taste and adjust seasoning if needed.
⏱️ 15 min
- 7
While the sauce simmers, prepare the aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and 1/8 teaspoon of salt until well combined.
⏱️ 2 min
- 8
Once the potatoes are cooked, transfer them to a serving dish. Drizzle generously with the warm bravas sauce, then dollop or drizzle with the garlic aioli. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Patatas Bravas with Aioli
For the Patatas Bravas
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Bravas Sauce
- 1 tablespoon olive oil
- 1/2 onion, small, finely chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
For the Aioli
- 1/2 cup mayonnaise, good quality
- 1 clove garlic, finely minced or grated
- 1 teaspoon lemon juice, freshly squeezed
- 1/8 teaspoon salt
For Garnish
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the cubed potatoes with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure the potatoes are evenly coated.
⏱️ 5 min - 3
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Bake for 30-40 minutes, flipping halfway through, until the potatoes are tender on the inside and crispy and golden brown on the outside.
⏱️ 40 min•🌡️ 400 - 4
While the potatoes are baking, prepare the bravas sauce. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the finely chopped onion and cook until softened, about 3-5 minutes.
⏱️ 5 min - 5
Add the minced garlic to the saucepan and cook for another minute until fragrant. Stir in the crushed tomatoes, 1 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, 1 tablespoon of red wine vinegar, 1/2 teaspoon of granulated sugar, and 1/4 teaspoon of salt. Bring to a simmer.
⏱️ 3 min - 6
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Taste and adjust seasoning if needed.
⏱️ 15 min - 7
While the sauce simmers, prepare the aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and 1/8 teaspoon of salt until well combined.
⏱️ 2 min - 8
Once the potatoes are cooked, transfer them to a serving dish. Drizzle generously with the warm bravas sauce, then dollop or drizzle with the garlic aioli. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 5 min