Patatas Bravas is one of my favorite Spanish tapas. Crispy potatoes smothers in a spicy tomato sauce and creamy garlic aioli. This Baked Patatas Bravas recipe is a lighter version of the classic. The potatoes are oven baked and served with a spicy homemade tomato sauce and a yogurt garlic sauce. A dish that is a lot lighter on the calories and still tastes just as good, or maybe even better?
Baked Patatas Bravas are a great side dish or starter, here in Spain it is a given at the tapas table. There is a lot of different variations of this dish, every restaurant has its own spin on it. Amazing that the such simple ingredients can make for such a great and flavorful tapa!
Get some great roasting potatoes and if they are small, quarter them otherwise cut them in big cubes. Parboil them for that fluffy center and the roast them with a drizzle of good olive oil, sea salt and pepper. A good quality sea salt will really make a difference, potatoes needs a good pinch of salt!
This recipe serves 4 people as a side or tapa and will leave you with a little extra sauce left over, it keeps in the fridge for a couple of days. Or if you are feeding a crowd, double the amount of potatoes and use all the sauce.
If you like to make this into a meal, top with some fried eggs, it is a great dinner!
If you try this Baked Papayas Bravas recipe, let me know what you think by leaving a comment, rating, and tagging me in your picture on Instagram.
Enjoy!
- 1 kilo, 2,2 pounds, baking potatoes, peeled and quartered or cubed depending on size
- 1 tablespoon olive oil
- sea salt and pepper to taste
- 1 deciliter, 0,4 cups, greek yoghurt
- 0,5 deciliter, 0,2 cups, mayonnaise
- 1 clove of garlic, minced
- salt and pepper to taste
- 1 teaspoon olive oil
- ½ onion, minced
- 1 clove of garlic, minced
- 400 g tomato frito or passata
- 1 tsp each sweet paprika and smoked paprika
- 1 teaspoon cayenne pepper or more to taste
- salt and pepper to taste
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Start by pre heating the oven to 200C
Boil the potatoes in salted water for 5 minutes. Drain and let steam to dry for a minute. Add the olive oil and a good pinch of salt and pepper. Shake the pan to mix and also to make the edges of the potatoes a little mushy.
Place the potatoes in one layer on a parchment paper lined baking sheet and bake for about 30 minutes staring half way. You want the edges nice and crisp and the potatoes golden brown.
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While the potatoes are baking make the two sauces, start with the garlic sauce. In a bowl, stir the ingredients together and salt and pepper to taste. Set aside in the fridge.
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Heat the olive oil in a pot over medium heat. Add the chopped onion and cook for a about 2-3 minutes until translucent. Add the garlic and dried spices and cook for a minute.
Add the tomatoes and stir until the sauce begins to boil. Lower the heat and simmer for about 10 minutes until the sauce has thickened. If you like a smooth sauce you can blend it with a hand held blender.
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Top the potatoes with the brava sauce and dollops of the garlic sauce and serve immediately. You will not need all the sauce, they keep in the fridge for a couple of days.
Enjoy!
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