05.03.16

Patatas Bravas

“Patatas Bravas” is a classic spanish tapa and a dish that consists of potatoes topped with a paprika-y tomato sauce and/or an aioli sauce. My husband and I are big spanish tapas lovers, as we both studied abroad in Spain during our wondrous college years. Patatas Bravas was one of those tapas that every American fell in love with immediately because, well, what is not to love about fried potatoes covered in sauce? Here I changed it up and made it healthier by roasting my potatoes, and by making my sauces Whole30 friendly (sans sugar in the bravas, and I used homemade mayo in my aioli sauce). Quite frankly, you won’t notice the difference. Like I said, it is potatoes in sauce– what is not to love about that?!

Patatas Bravas
Serves 4
Crispy roasted potatoes topped with a mild tomato sauce and a lemon-garlic aioli. Yum!
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Cook Time
40 min
Cook Time
40 min
For the Bravas Sauce
  1. 5 whole peeled tomatoes from a can of "Whole Peeled Tomatoes"
  2. 3 cloves of garlic
  3. 1 tsp. smoked paprika
  4. 1/4 large yellow onion, diced
  5. 2 tbsp. olive oil
  6. kosher salt and coarse black pepper, to taste
For the Aioli
  1. 1/2 cup mayo (We like to use Homemade or Primal Kitchen Brand)
  2. 2 cloves garlic, minced
  3. 1/2 lemon, juiced
For the Potatoes
  1. 1 lb. yukon gold potatoes, cubed into 1 inch pieces
  2. 2 tbsp. olive oil
  3. kosher salt and coarse black pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Place cubed potatoes in an oven safe dish. Drizzle with 2 tbsp. of olive oil and toss to coat. Season with salt and pepper, to taste, and toss once more. Place potatoes in oven and bake for 30-40 minutes, tossing halfway through the cooking process. Potatoes should be cooked through and lightly crisp on the edges.
  3. Meanwhile, in a bowl combine the mayo, 2 cloves of minced garlic, and the juice of 1/2 a lemon. Set aside.
  4. In a blender, combine the whole peeled tomatoes, 3 cloves of garlic, paprika, yellow onion and salt and pepper. Blend until coarsely ground.
  5. Heat 2 tbsp. olive oil in a skillet over medium heat. Pour in the pureed tomato mixture (aka the "bravas" sauce) and cook until slightly reduce, about 5 minutes. Set aside until potatoes are done.
  6. Remove potatoes from the oven when they are finished. Drizzle with desired amount of bravas and aioli sauce.
  7. Serve and enjoy!
Adapted from Saveur
Adapted from Saveur
The Defined Dish http://www.thedefineddish.com/

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