Patatas Bravas or "brave potatoes" is served as a tapas throughout Spain, and it can be sublime (crispy and spicy) or insipid (soggy and spicy). Usually fried, I prefer to roast the potatoes then crisp them under the broiler. The potatoes are tossed in spicy tomatoes, simmered with onions and Spanish paprika (pimentón), and then drizzled with an easy garlic aioli.

See Also

Paella Mixta - Mixed Paella

Serrano Ham & Manchego Croquetas

Spanish Lamb & Tomato Soup

Ingredients

• 3 pounds red potatoes
• 3 tablespoons olive oil
• 1 teaspoon Kosher salt
• 1 small onion, chopped
• 6 garlic cloves, minced
• 1 cup canned diced tomatoes
• 2 teaspoons smoked Spanish pimentón
• 1 teaspoon hot Spanish pimentón
• ½ teaspoon cayenne
• 1 to 2 teaspoons fresh lemon juice
• ½ cup mayonnaise

• Prep Time: 15 minutes
• Cook Time: 45 minutes

• Total Time: 60 minutes
• Yield: Serves 6

Preparation

1. Pre-heat oven to 425°F. Cut the potatoes in half length-wise, then cut them into ½-inch thick slices. Toss them with the olive oil and Kosher salt in a roasting pan, and roast 40 minutes, turning the potatoes over every 15 minutes. Scrape up the crunchy browned bits on the bottom of the pan as you turn the potatoes.
2. While the potatoes roast, combine the tomatoes (with juice), onion, half of the garlic, both pimentóns and cayenne in a saucepan, and simmer over low heat for 20 minutes.

1. In a mini food processor or blender, blend the remaining garlic and mayonnaise. With the motor running, dribble in 1 teaspoon of lemon juice. Dribble in the second teaspoon (you may not need all of it), until the aioli is a smooth consistency. If it's still too thick (you want it like a gravy), dribble in a bit of water.
2. Turn on the broiler, and put the potatoes underneath to crisp. Turn the potatoes every now and then until nicely browned. Take the roasting pan out of the oven, and immediately pour the tomatoes over the potatoes, mixing them together. Serve on plates and drizzle the aioli over the top.