These Patatas Bravas are roasted, not fried, which makes them both easier and healthier! You'll love the easy tomato sauce — the leftovers taste great on just about everything!
How badly do you just wanna stick a fork into those sauce-slathered potatoes and gobble them up? Okay, now imagine how many of these potatoes you could consume after a few rounds of drinks.
Ahhhh yeah, this is party food my friends. Tapas are the perfect thing to serve at a party – they're shareable, easy to eat, and super informal.
Let's talk potatoes. I decided to use itty bitty baby potatoes for my patatas bravas, mostly because they are adorable but also because it meant I didn't have to do any slicing and dicing. Yay! I found a little package at the store that had red, yellow, and purple potatoes all together. I saved one of each color and am storing them with my onions in hopes they might sprout some eyes and I can bury them in the garden with my other potato plants. If you want to use larger boiler potatoes (like yukon golds), just cut them into 1″ cubes. I haven't tried this recipe with russet potatoes, but if you decide to give that a try, I'd suggest peeling them before cubing them. Also, the cook times might be different because russets just cook differently. Keep a close eye on them if you want to go that route.
Alright, onto the SAUCES. Guys, I'm such a sauce junkie. It's kind of a problem in my life. Well, more like it's a problem for my refrigerator. I know lots of people love straight up mayo served with their patatas bravas, however I really like a nice aioli (which in my world is a homemade garlic mayonnaise made with olive oil). I adore homemade mayonnaise, and if you have the time, I highly recommend making some. However, if you are in a hurry, or you're busy making other tapas, or you're just feeling a bit lazy (right there with you), you can use my recipe for easy "aioli." It's just mayo, olive oil, and pressed garlic whisked together in a bowl. DONE. And so tasty. It's like fancy-ing up prepared mayonnaise. Vegans, use vegannaise.
The second and, in my opinion, more important sauce is the tomato sauce. Since I'm not a regular person and everything I do in the kitchen revolves around how it will look in photos, I made this sauce and then put it into a diner-ketchup-style-squeeze-bottle so I could "artistically" drizzle it all over the potatoes. I didn't use all of it on the potatoes (although I easily could have), so I had some leftovers. That bottle quickly found a new home in the door of the refrigerator <– you know, for easy access. Things it is delicious on (based on personal experience): scrambled eggs, pizza, avocado toast, leftover pasta, even plain white rice. It's a total cinch to make: just throw some stuff in a blender, then...uh.. blend it, then cook it for a few minutes in some hot oil. Done.
- 1½ pounds baby / fingerling potatoes
- 2 tablespoons white vinegar
- ¼ cup mayonnaise
- 5 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, presssed
- 2 tablespoons canola oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons hot Spanish paprika, divided
- 1 (14.5 ounce) can no-salt-added diced tomatoes, with juices
- Half of one yellow onion, peeled
- 2 cloves garlic, peeled
- ¼ teaspoon sugar
- Salt and Pepper
- Chopped fresh parsley leaves for garnish
- Place the potatoes and white vinegar in a large pot along with two quarts of water. Bring the pot to a boil; cook for 4 to 5 minutes, until the potatoes are just barely tender. Drain and allow to cool.
- While the potatoes are cooling, prepare the garlic "aioli": in a medium bowl, whisk together the mayonnaise, 3 tablespoons of the olive oil, and both pressed garlic cloves until well-combined. Refrigerate until ready to serve.
- Preheat the oven to 450 degrees Fahrenheit. Toss the cooled potatoes with the canola oil, salt, pepper, and ½ teaspoon of the hot paprika. Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven until golden brown, about 15 to 20 minutes, stirring the potatoes once or twice to promote even cooking.
- Meanwhile, prepare the easy tomato sauce: Heat two tablespoons of olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, remaining teaspoon of hot paprika, and sugar in the bowl of a large food processor or blender. Pulse until pureed. Carefully transfer the mixture to the saucepan (it may splatter a bit); cook, stirring frequently, until the sauce has darkened in color and has lost its raw onion taste, about 5 to 6 minutes. Taste and add salt and pepper as desired.
- Serve the roasted potatoes topped with generous portions of the "aioli" and quick tomato sauce. Garnish with chopped parsley. Serve hot.