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.
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.
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.
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!
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…
- 2 lbs small red potatoes
- olive oil
- sea salt and fresh pepper
- 2 to matoes
- 1 garlic clove
- 1/2 cup mayo
- 1/2 of a med onion
- 1/2 tsp salt
- 1 tsp+ sriracha sauce
Cut potatoes into bite size pieces (I cut them into about 8ths)
Toss potatoes in olive oil, and place on a baking sheet lined with parchment paper.
Sprinkle with Sea salt and pepper
Bake at 425 for about 30-40 minutes. Till for tender and crispy sides.
Dice onion and mince garlic.
On Med-low heat add a tablespoon of olive oil sauté onion and garlic until they become transulent.
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.
Add mayo, onion, garlic and tomato mixture, sriracha 1/2 tsp salt to blender and blend until smooth.
Allow sauce to rest for at least 30 minutes. It will thicken as it cools.
Top crispy potatoes with sauce and serve immediately.
@RalphsGrocery provided me with compensation in exchange for a mention, but all opinions expressed and recipes here are my own. #lovemyralphs #tasteofspain