Patatas Bravas
Crispy fried potatoes topped with a spicy tomato sauce and creamy aioli, a classic Spanish tapas dish that's both satisfying and flavorful.
Ingredients
- 2 lbs russet potatoes, cubed
- 6 tbsp olive oil
- 1 tsp salt
- 2 tsp smoked paprika
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 cup tomato sauce
- 1/4 tsp cayenne pepper
- 1/2 tsp sugar
- 1/2 cup prepared garlic aioli (or mayonnaise)
- 2 tbsp fresh parsley, chopped
Instructions
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1
Cut the 2 lbs russet potatoes into 1-inch cubed. Place in a pot with cold water and a pinch of salt, then bring to a boil. Parboil for 5 minutes, then drain well and let them dry.
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2
Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed russet potatoes and fry until golden and crispy on all sides, about 15 minutes. Season with 1 tsp salt and transfer to a paper towel-lined plate.
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3
For the bravas sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the 1 diced yellow onion and cook until softened, about 5 minutes.
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4
Add the 4 minced garlic cloves and cook for 1 minute until fragrant.
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5
Stir in the 2 tsp smoked paprika and cook for 30 seconds, then add the 1 cup tomato sauce, 1/4 tsp cayenne pepper, 1/2 tsp sugar, and a pinch of salt.
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6
Simmer the sauce for 10 minutes until it thickens slightly. For a smoother sauce, blend with an immersion blender (optional).
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7
To serve, place the crispy potatoes on a serving plate, drizzle with the bravas sauce and 1/2 cup prepared garlic aioli (or mayonnaise), and garnish with 2 tbsp chopped fresh parsley.