What does patatas bravas mean?

"Patatas bravas" translates roughly to "spicy potatoes" in Spanish. The name refers to the bold, slightly spicy tomato-based brava sauce served with crispy potatoes.

Can I make the brava sauce ahead of time?

Yes. The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.

Are patatas bravas spicy?

Traditional brava sauce has mild heat from paprika, but you can easily adjust the spice level by adding more or less hot paprika.

Can I air fry the potatoes instead?

Absolutely. Cook the potatoes in an air fryer at 400℉ for 18 - 22 minutes, shaking halfway through, until crispy.

Crispy Oven-Roasted Patatas Bravas

Name: Crispy Oven-Roasted Patatas Bravas with Smoky Brava Sauce & Garlic Aioli
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 2 1/2 pounds Yukon Gold potatoes, cut into 1-inch cubes; 2 – 3 tablespoons extra virgin olive oil for roasting; 2 tablespoons cornstarch; 1 – 2 teaspoons sea salt; 2 tablespoons garlic olive oil (or high-quality extra virgin olive oil); 1 small onion, finely diced; 3 garlic cloves, minced (omit if using garlic oil); 1 teaspoon smoked paprika; 1/2 teaspoon hot paprika; 1 tablespoon flour; 1 cup crushed tomatoes; 1 cup chicken stock; 1 tablespoon champagne vinegar; 1 teaspoon sea salt; 1 cup mayo (I use homemade); 2 garlic cloves, grated; 1 tablespoon lemon juice; 1/4 teaspoon

Crispy Oven-Roasted Patatas Bravas with Smoky Brava Sauce & Garlic Aioli

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Author: Caitlin
Total Time: 1 hour
Yield: 6 servings 1x

Description

These crispy oven-roasted patatas bravas feature golden Yukon Gold potatoes topped with smoky tomato brava sauce and finished with creamy garlic aioli. A classic Spanish tapas dish that’s bold, comforting, and perfect for sharing.

Ingredients

Scale

Potatoes

2 1/2 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 – 3 tablespoons extra virgin olive oil for roasting
2 tablespoons cornstarch
1 – 2 teaspoons sea salt

Brava Sauce

2 tablespoons garlic olive oil (or high-quality extra virgin olive oil)
1 small onion, finely diced
3 garlic cloves, minced (omit if using garlic oil)
1 teaspoon smoked paprika
1/2 teaspoon hot paprika
1 tablespoon flour
1 cup crushed tomatoes
1 cup chicken stock
1 tablespoon champagne vinegar
1 teaspoon sea salt

Garlic Aioli

1 cup mayo (I use homemade)
2 garlic cloves, grated
1 tablespoon lemon juice
1/4 teaspoon

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Instructions

Roast the Potatoes. Preheat the oven to 425℉. Cut the Yukon Gold potatoes into 1-inch cubes and toss them with extra virgin olive oil and salt on a large sheet pan. Sprinkle cornstarch, then toss again to evenly coat. Spread the potatoes in a single layer and roast for 35 – 40 minutes, flipping halfway through, until deeply golden and crispy.
Make the Brava Sauce. In a saucepan, heat garlic olive oil over medium heat. Add the diced onion and cook until softened, about 4 – 5 minutes. Add the garlic (if using) and cook for another minute. Stir in the smoked paprika, hot paprika, and flour. Cook for about one minute to remove the raw flour taste. Add the crushed tomatoes and chicken stock. Simmer for 10 – 12 minutes, allowing the sauce to thicken and the flavors to develop. Blend the sauce until smooth with an immersion blender (or allow to cool, then blend in a blender), then top with champagne vinegar and salt to taste.
Prepare the Garlic Aioli. In a small bowl, combine mayonnaise, grated garlic, lemon juice, and salt. Whisk until smooth and creamy. Adjust seasoning to taste.
Assemble the Patatas Bravas. Transfer the crispy roasted potatoes to a serving dish. Spoon the warm brava sauce over the potatoes, then drizzle generously with garlic aioli. Serve immediately while the potatoes are hot and crispy.