Ingredients
Patatas bravas
- 2 lb Yukon Gold potatoes cut into 1-inch cubes
- 1 tsp fine salt divided
- 2 tbsp olive oil plus 1 tbsp for sauce
- 1 cup crushed tomatoes
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper or to taste
- 1 tbsp sherry vinegar
- 2 tbsp water as needed
- aioli optional, for serving
Instructions
Roast the potatoes and make the sauce
- Heat oven to 425°F (220°C). Toss potato cubes with olive oil and half the salt. Spread on a preheated rimmed sheet pan with space between pieces.
- Roast 35–45 minutes, turning once, until browned outside and tender inside.
- Meanwhile, warm 1 tablespoon oil in a small saucepan. Add garlic for 30 seconds, then stir in paprika and cayenne. Add crushed tomatoes and remaining salt; simmer 10 minutes. Blend smooth if desired and loosen with water. Finish with sherry vinegar. Spoon sauce over potatoes just before serving; add aioli if desired.
Nutrition
Serving: 1tapas servingCalories: 260kcal
Notes
This is a smoky tomato home-style bravas sauce; recipes vary by region. For crisp potatoes, avoid crowding and sauce only at serving. Nutrition and cost are estimates.
