The ultimate Patatas Bravas | Potatoes with spicy sauce

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika provides flavor without the smokiness.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can reduce preservatives.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Red pepper flakes can provide similar heat.

Cut the potatoes into large, even chunks.

Parboil the potatoes in hot water for about 10 minutes.

Drain and dry the parboiled potatoes.

Crush a whole head of garlic and divide the cloves, peeling them as needed.

Place the potatoes in a roasting tray and add the crushed garlic.

Roast the potatoes in the oven at 180 degrees Celsius for about 30 minutes, shaking them halfway through.

Add sprigs of rosemary or thyme to the potatoes halfway through roasting to avoid burning.

Season the potatoes with salt later in the cooking process for better texture.

For the Brava sauce, thinly slice one garlic clove and place it in a small saucepan over medium heat with extra virgin olive oil.

Add chopped onion, the sliced garlic, and a bay leaf to the saucepan and fry for about 10 minutes until transparent or light golden.

Add smoked paprika, dried oregano, and chili flakes to the saucepan and fry for one minute.

Add sugar and sherry vinegar to stop the spices from burning, then stir well.

Add a tin of chopped tomatoes to the saucepan and simmer slowly for about 45 minutes, adding water as needed for desired sauce density.

Remove the bay leaf and blend the sauce until very smooth using a hand blender.

For the alioli, squeeze the juice of half a lemon into a container suitable for a hand blender.

Add one egg, a pinch of salt, and a quarter of the extra virgin olive oil to the container.

Add three-quarters of a neutral oil (like vegetable oil) to the mixture.

Add three cloves of roasted garlic from the potatoes to the alioli mixture.

Blend the mixture starting at the bottom, then tilt the blender to incorporate the oil without splitting.

Blend until you achieve a lovely texture for the alioli.

Transfer the roasted potatoes to a plate using a cloth and spoon.

Finely chop fresh coriander and sprinkle it over the potatoes.

Generously drizzle the spicy Brava sauce over the potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary