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🇪🇸 A classic Spanish aperitif
Patatas bravas are to Spain what rillettes are to France! These oven-baked potatoes, topped with a spicy red sauce called salsa brava and aïoli, are one of the classic tapas of Iberian cuisine. An ideal starter for its simplicity.
There are many variations, depending on the region: in Madrid, you'll only find patatas bravas with tomato salsa brava. In Barcelona, it's served with aïoli, a garlic mayonnaise. And in Catalonia and Valencia, salsa brava is based on peppers, not tomatoes.
While some people fry patatas bravas, others bake them (as shown here) and still others pan-fry them.
💙 Why you'll love this recipe
- It's easy to make
- She takes you on a journey to sunny Spain
- It is ideal for an aperitif with friends or as an accompaniment to a family dinner.
🐹 Are there any vegan alternatives?
If you want to make this recipe vegan, all you have to do is make a vegan aioli: there are many available on the internet.
🧄 Which garlic to buy?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡 Frequently Asked Questions :
You can store them for up to 24 hours in an airtight container in the fridge, but I recommend you eat them straight away to keep the crispiness, which may soften over time.
I really don't recommend it.
June to September included.
If you make these oven patatras bravas, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Oven patatas bravas (Spanish potatoes)
Ingredients
For patatas
- 3 ⅓ cups baby potatoes
- Olive oil
- Parsley
For salsa brava
- 1 onion
- 2 garlic cloves
- 4 tomatoes
- 2 tablespoons ground paprika
- 2 tablespoons ground cumin
- 1 teaspoon ground Cayenne pepper
- 2 tablespoons dry white wine
- Salt
For aïoli
- 1 egg yolk
- 1 teaspoon vinegar
- 1 teaspoon mustard
- 3 tablespoons olive oil
- 3 tablespoons sunflower oil
- 2 cloves garlic
- Salt
- Pepper
Instructions
- Preheat your oven in natural convection/static heat mode to 390°F/200°C. Wash and dice the potatoes. Cook in a pot of boiling water for 10 minutes, then dry well with a clean kitchen towel.
- Place them in an ovenproof dish (they should have plenty of space and not be on top of each other), drizzle with olive oil and toss well to soak up the oil.
- Bake for 45 to 50 minutes (until the potatoes are golden brown), stirring often to ensure even cooking.
- Meanwhile, prepare the salsa brava: make a cross on your tomatoes and place them in a pan of boiling water for 2 minutes.
- Run the tomatoes under cold water and remove their skins. Slice the onion and garlic and fry in a pan with a drizzle of olive oil. Once translucent, add the cumin, paprika and cayenne pepper.
- Deglaze with white wine, add the diced tomatoes and cook for 15 minutes over medium heat.
- Meanwhile, prepare the aioli: using an electric whisk, beat together the egg yolk, mustard, vinegar, olive oil, sunflower oil and pressed garlic.
- Transfer the mixture from the frying pan to a blender, remove the potatoes from the oven and place the salsa brava, aioli and a few chopped parsley leaves on top, then enjoy.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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