Side Dish | April 12, 2016

Patata Brava with Tomato Aioli Sauce

Ingredients for making patatas bravas in a bowl

If you know me, you know I am no stranger to potatoes. I have always loved potatoes, since I was a child, but spending my youth in Idaho only gave me a stronger respect for these delicious vegetables. I love their versatility. They can be use for just about any dish, with any seasonings, in any culture, for any course. Welllll, maybe not dessert? I don’t know. I might have to do some digging to figure out that one?

I’m so excited for this post! It’s another addition to the Taste of Spain campaign we are participating in with Ralphs Grocery. I have loved coming to know this culture’s food. I have realized so many ingredients I use every day are thanks to this great Spanish cuisine. I loved when I shopped at Ralphs this week they had several islands set up with Spanish specific foods. So if you didn’t know where they came from- you now do.

patatas bravas on a black serving plate

Traditionally, Patatas Bravas is a fried potato dish, served with a tomato sauce and mayo on top. I LOVE a hot, freshly fried anything. However, frying anything correctly at home can be tricky. Using the right oils, the right temp, the right length of time. You go wrong in just one way and you end up with a greasy piece of food. So, I chose a more fail-safe route. It’s much easier, and MUCH more healthier. You still get a great salty crispy potato, smothered in a delicious tomato-mayo sauce.

Dice your potatoes into small bite size pieces, toss in olive oil, sprinkle generously with sea salt and pepper and BAKE. So easy. Bake till they are fork tender and those edges are gorgeously brown.

Roasted potatoes in a baking pan

Now, the sauce. An aioli is kinda like a flavored mayo. pretty much. SO, I’m combining the “tomato sauce and mayo” that is typically served separate and I’m adding a few extra components + a little heat to make it perfect.

Start by softening an onion, tomato and garlic. mmmmm. Your kitchen will smell amazing just after this.

Chopped tomatoes and onions in a skillet

Add all sauce ingredients to a blender and pulse until smooth. NOW, the trick is to let this bad boy rest. You want the sauce to rest, cool and merry for about 30 minutes at LEAST. The aioli will thicken as it sits!

A collage image of making Aioli in a blender

Now that you have let your aioli rest, pull your potatoes out of the oven. Plate them, cover them in sauce and shave some manchego cheese over those bad boys. They seriously will be gone in 30 seconds. You should probably head over to the Taste of Spain website to grab some more authentic recipes, because these will not be enough! unless you triple the recipe…

patata bravas on a black plate with cold cuts, cheese and glasses around it

5 from 1 vote
Patata Brava with Tomato Aioli Sauce
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

Crispy, salty and baked to perfection potatoes topped with a delicious and simple tomato Aioli

Course: Side Dish
Cuisine: spanish
Keyword: Patatas Bravas, Spanish Potatoes
Servings: 4 servings
Calories: 350 kcal
Author: Desarae
Ingredients
  • 2 lbs small red potatoes
  • olive oil
  • sea salt and fresh pepper
Aioli Sauce
  • 2 to matoes
  • 1 garlic clove
  • 1/2 cup mayo
  • 1/2 of a med onion
  • 1/2 tsp salt
  • 1 tsp+ sriracha sauce
Instructions
  1. Cut potatoes into bite size pieces (I cut them into about 8ths)
  2. Toss potatoes in olive oil, and place on a baking sheet lined with parchment paper.
  3. Sprinkle with Sea salt and pepper
  4. Bake at 425 for about 30-40 minutes. Till for tender and crispy sides.
Aioli Sauce
  1. Dice onion and mince garlic.
  2. On Med-low heat add a tablespoon of olive oil sauté onion and garlic until they become transulent.
  3. Take tomatoes and de-seed and remove juices. Dice tomatoes and add them to the pan. Cook for a few more minutes, Until tomatoes are cooked and soft.
  4. Add mayo, onion, garlic and tomato mixture, sriracha 1/2 tsp salt to blender and blend until smooth.
  5. Allow sauce to rest for at least 30 minutes. It will thicken as it cools.
  6. Top crispy potatoes with sauce and serve immediately.
Nutrition Facts
Patata Brava with Tomato Aioli Sauce
Amount Per Serving
Calories 350 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 516mg22%
Potassium 1031mg29%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 35IU1%
Vitamin C 19.7mg24%
Calcium 23mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

@RalphsGrocery provided me with compensation in exchange for a mention, but all opinions expressed and recipes here are my own. #lovemyralphs #tasteofspain

Ralph’s Website, Twitter, Facebook, YouTube, Pinterest

3 thoughts on “Patata Brava with Tomato Aioli Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.