Ask anyone who’s been to Spain to name their favorite tapas dishes and these mouthwatering potatoes are bound to come up. Smothered in a spicy tomato aioli and served in small portions, this dish is a crowd favorite that will leave you feeling like you’ve been transported to a hole-in-the-wall tapas bar in Barcelona.
1 hour, 15 minutes
Olive oil, for frying
1/2 red onion, finely diced
2 garlic cloves, minced
1 Tbsp smoked paprika
3/4 cup mayonnaise
1 plum tomato, halved, seeded, and roasted
A dash of hot sauce
A splash of sherry vinegar
Salt and pepper, to taste
4 Russet potatoes, parboiled, peeled, and cubed
A bunch of fresh parsley, chopped
Place a baking sheet in the oven and preheat to 375°F. In a small sauté pan, heat 1 Tbsp of oil on medium heat. Add the onion and garlic and cook until soft and translucent, about 5 minutes, then add paprika and cook for an additional 30 seconds. Let cool.
Make the aioli by placing cooked onion mixture, mayonnaise, tomato, hot sauce, and vinegar in a food processor. Blend until smooth. Season with salt and pepper. Transfer processed mixture to a bowl, cover, and let chill in the refrigerator for half an hour.
Fill a heavy-bottomed skillet 2 in deep with oil and heat until it starts to simmer. Add potatoes and season with salt and pepper. Fry until potatoes are an even golden color on all sides. Remove potatoes from oil to drain on a plate lined with paper towels.
Remove the baking sheet from the oven and arrange potatoes in an even layer on top. Return them to the oven and bake until crisp, about 10 minutes. Season cooked potatoes with salt and move to a serving platter. Garnish with aioli and parsley before serving.
Did you cook up some patatas bravas? Let us know how they turned out in the comments below.