09.16.19

Whole30 Patatas Bravas

Patatas Bravas, or native Spanish tapas dish, is one of the most universally loved. There isn’t really anything to turn your nose up to when talking about fried potatoes, a delicious and slightly spicy tomato sauce, and sometimes a little aioli, too. The flavors of the dish are warm, savory, and a little bit smokey from the paprika in the sauce and it all comes together just beautifully for all to enjoy! 

After weeks and weeks of trying to perfect a bravas sauce, I am so excited to finally share this delicious and Whole30 compliant recipe. I’ve used an Air Fryer to execute the delicious, crispy potatoes…but I’ve also included an oven roasted rendition if you haven’t purchased an air fryer yet. I do love mine and highly recommend it

If you are a lover of Spanish tapas and patatas bravas, give this Whole30 version a try! I think you’ll just love it! You’ll likely have some bravas sauce leftover. I love cooking white flakey fish in the sauce and having it for dinner the next day 🙂

Whole30 Patatas Bravas

Serves: 4 people
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Ingredients

For the Potatoes:

  • 2 lbs russet potatoes scrubbed and cut into 1 inch cubes
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp black pepper
  • 1.5 tsp kosher salt

For the Bravas Sauce:

  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic
  • 1/4 cup yellow onion, finely diced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 tsp smoked paprika
  • 1 tsp paprika
  • 1/8 tsp cayenne (optional)
  • 4 whole tomatoes (from the can. Preferably San Marzano) + 1/4 cup of the juice from the can
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp sherry vinegar

Garlic Aioli:

Instructions

  • If you are using the Oven Roasted Potato method, please *see notes and do that step first. If you are using the Air Fryer method, you can do that step after the bravas sauce as I have provided below.

Make the Bravas Sauce:

  • Heat oil in a small skillet over medium heat. When hot, add the onions and garlic and cook, stirring, until the onions are just tender, about 4 minutes. Add the salt, pepper, smoked paprika, paprika, and cayenne pepper and continue to cook, stirring, until the spices are very fragrant and toasted, about 2 minutes.
  • Add the tomatoes, the juice from the tomatoes, chicken broth, and vinegar to the skillet and bring the contents to a rapid simmer. Cooking, simmering and stirring often, until the tomatoes are fall apart tender and the flavors have melded, about 10 minutes.
  • Using an immersion blender, blend the bravas sauce until smooth. Alternatively, you can transfer the sauce into a blender or food processor and blend until smooth. Transfer back to the skillet and keep on low, uncovered, to stay warm, stirring occasionally.

For the Air Fryer Potatoes:

  • Toss the potatoes with the olive oil, salt and pepper and toss until evenly coated.
  • Preheat the airfryer at 400 for at least 5 minutes. Place the potatoes in an even layer (depending on the size of your air fryer, you may need to do this in 2 batches, so as to not to overcrowd the unit) and cook at 400 degrees until the potatoes are cooked through and golden brown on the edges, 10-12 minutes, tossing halfway through the cook time.

Meanwhile, make the aioli:

  • Combine homemade mayo with garlic and stir to combine. Add salt, to taste. Set aside.

Serve it up:

  • Place the patatas bravas on a platter. Drizzle with bravas sauce, then drizzle with the garlic aioli. Garnish with flakey salt (like maldon, if desired). Serve and enjoy!!!

Notes

*Oven Roasted Method for the Potatoes:
Preheat oven to 425 degrees F.
Once your potatoes are chopped, toss them into a large bowl.  Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight).  This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.  Once the potatoes have soaked, rinse and drain them.  Then use a towel to pat them down until they are nice and dry before moving onto the next step.
Toss the potatoes with the olive oil, salt and pepper. Spread them in a even, single layer across a parchment paper lined sheetpan. Bake until golden brown and crispy, 25 to 30 minutes and flipping the potatoes halfway through the cooking time. 

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