Patatas Bravas Recipe - Receta de Patatas Bravas

  • For the Potatoes:
  • 2 lbs Yukon Gold or red skin potatoes, cut into 1 inch cubes
  • 1/4 cup olive oil
  • 2 tsp minced garlic
  • 1 tsp spicy Pimentón de La Vera smoked paprika
  • Sea salt
  • For the Salsa Brava:
  • 2 tbsp olive oil
  • 1 28-ounce can crushed tomatoes
  • 3 garlic cloves, minced
  • 1 small onion, diced
  • 2 tsp spicy Pimentón de La Vera smoked paprika
  • A few dashes of hot sauce (to taste)
  • 1 tbsp sherry vinegar
  • 1 tsp sugar
  • Sea salt
  • Finely chopped flat leaf parsley for garnish
  • Alioli for serving

FOR THE POTATOES:

STEP 1

Preheat oven to 450° F.

STEP 2

Coat potato pieces with olive oil, minced garlic, the paprika and sea salt to taste, then place in a single layer on a baking sheet. Bake 20-25 minutes or until golden and fork tender, stirring once. 

 

FOR THE SALSA BRAVA:

STEP 1

Over medium-high heat, sauté onion in olive oil about 8 minutes. Add garlic and stir for 30 seconds. Add tomatoes, salt, paprika, sherry vinegar, sugar and hot sauce, stir and bring to a simmer. 

STEP 2

Reduce heat and simmer for about 20 minutes, stirring occasionally. Adjust seasonings to your taste. 

STEP 3

Allow sauce to cool, then transfer to a food processor and puree.

STEP 4

Serve the potatoes in separate shallow bowls or cazuelas, drizzled liberally with the salsa brava. Garnish with parsley and serve with alioli.