Crispy Roasted Potatoes with Smoky Tomato Sauce and Garlic Aioli

Patatas Bravas is one of Spain’s most beloved tapas dishes, known for its contrast of crispy golden potatoes, a rich and spicy tomato-based bravas sauce, and a smooth, garlicky aioli. This homemade version is oven-roasted instead of fried, offering a lighter yet equally delicious take on the traditional favorite. Perfect as an appetizer, side dish, or snack, it brings authentic Spanish flair to your table with minimal effort.

Why You’ll Love This Recipe

• Classic Spanish tapas made easily at home
• Healthier take using roasted instead of fried potatoes
• Bold and balanced flavors: smoky, spicy, and creamy
• Uses simple pantry-friendly ingredients
• Great for entertaining or casual snacking
• Customizable spice level to your preference
• Can be served warm or at room temperature
• Vegetarian-friendly
• Perfect pairing with drinks or other tapas dishes
• Crowd-pleasing and visually appealing presentation

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Potatoes:
4 medium russet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
Fresh chopped parsley for garnish

For the Bravas Sauce:
1 tablespoon olive oil
1/2 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 cup crushed tomatoes
Salt and sugar to taste

For the Garlic Aioli:
1/4 cup mayonnaise
1 garlic clove, finely grated
1 teaspoon lemon juice
Salt to taste

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, toss the cubed potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 30–35 minutes, flipping once halfway through, until golden and crispy.
4. To make the bravas sauce:
   a. Heat olive oil in a skillet over medium heat.
   b. Sauté the chopped onion for about 3 minutes, until soft and translucent.
   c. Add minced garlic, smoked paprika, and cayenne pepper (if using); cook for 30 seconds.
   d. Stir in crushed tomatoes, season with salt and a pinch of sugar. Simmer for 10 minutes until thickened.
   e. Blend the sauce for a smooth texture if desired, or leave it rustic.
5. To make the garlic aioli:
   a. In a small bowl, whisk together mayonnaise, grated garlic, lemon juice, and a pinch of salt until creamy.
6. Arrange the roasted potatoes in a serving dish. Spoon over the bravas sauce and drizzle with garlic aioli.
7. Garnish with chopped parsley and serve immediately.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

• Air Fryer Method: Cook the potatoes in an air fryer at 400°F (200°C) for 18–22 minutes, shaking halfway through.
• Spicier Version: Add more cayenne or a dash of hot sauce to the bravas sauce for added heat.
• Vegan Option: Use vegan mayo for the aioli to make the dish fully plant-based.
• Smoked Tomato Twist: Use fire-roasted canned tomatoes for a smoky depth in the sauce.
• Herb Aioli: Add chopped herbs like chives or parsley to the aioli for a fresh note.
• Cheesy Patatas: Top with grated Manchego or Parmesan before serving.
• Sweet Potato Version: Substitute regular potatoes with sweet potatoes for a different flavor profile.

Storage/Reheating

• Storage: Store any leftover potatoes, sauce, and aioli separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat potatoes in a 375°F (190°C) oven or air fryer for 10–15 minutes to restore crispiness. Gently reheat the sauce in a saucepan or microwave.
• Freezing: It is not recommended to freeze this dish, as the potatoes may lose their texture upon thawing.

FAQs

Can I fry the potatoes instead of roasting?

Yes, traditionally patatas bravas are deep-fried. You can fry them in vegetable oil at 350°F (175°C) until golden and crisp.

Is bravas sauce the same as salsa?

Not exactly. Bravas sauce is a spiced tomato sauce specifically made for this dish, with smoky paprika and a mild heat.

Can I make this dish ahead of time?

You can prep the sauces ahead and store them in the fridge, but roast the potatoes just before serving for best texture.

What type of potatoes work best?

Russet potatoes are ideal because of their starchy texture, which crisps up well when roasted.

Can I use store-bought aioli?

Yes, store-bought garlic aioli is a time-saving alternative, though homemade adds a fresher flavor.

How can I make it less spicy?

Omit the cayenne pepper and use mild smoked paprika to reduce the heat.

Do I need to peel the potatoes?

Peeling is recommended for a more traditional texture, but you can leave the skins on for added fiber and a rustic look.

Can I use another type of tomato for the sauce?

Yes, crushed tomatoes work best, but you can also use passata or canned diced tomatoes (blended smooth).

How thick should the bravas sauce be?

The sauce should be thick enough to coat the potatoes but not overly pasty—simmer until it reaches a pourable consistency.

What other dishes pair well with patatas bravas?

Serve alongside Spanish tortilla, grilled chorizo, or olives for a complete tapas spread.

Conclusion

Patatas Bravas is a beloved Spanish classic that delivers a perfect balance of crispy, savory, smoky, and creamy elements. This oven-roasted version is approachable and satisfying, offering an authentic taste of Spain from your own kitchen. Whether served at a party or enjoyed as a casual snack, it’s a guaranteed favorite for any occasion.

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