Patatas Bravas are a popular and delicious potato tapa from Spain.
They are cubed shaped bites that can be fried or baked after being properly seasoned.
They are traditionally served with a patatas bravas salsa.
- 4 Large Yukon Gold Potatoes, Peeled and Cut into Bite Sized Cubed Pieces
- Black Pepper
- 1 Small Onion, Diced
- Sea Salt
- 1 tsp Garlic Powder
- 1/3 Cup Olive Oil
- 1 Cup Tomato Puree
- 1 Spicy Spanish Pepper, Deseeded and Finely Diced
- 2 Cloves Garlic, Minced
- 1 tsp Smoked Paprika
- Pinch of White Sugar
- Parsley, Chopped for Garnish
Preheat oven to 450°F.
Put the potatoes in a large bowl, add 2 TBSP Spanish olive oil, garlic powder, sea salt and black pepper and toss together until well combined. Transfer the potatoes onto a baking tray lined with parchment paper, making sure the potatoes are all in a single layer. Bake 20-25 minutes or until golden and fork tender, stirring once.
While the potatoes are cooking make the brava sauce.
Saute the onions in olive oil, about 8 minutes. Add garlic and stir for 30 seconds. Add tomatoes, salt and paprika, stir and bring to a simmer.
Heat a small frying pan and 2 TBSP of Spanish olive oil, over medium heat. Add the diced peppers and minced garlic and mix with the oil, then add the smoked paprika and mix it all together. Add tomato puree and season with sea salt, black pepper and a pinch of white sugar. Reduce the heat and simmer for about 20 minutes, stirring occasionally.
Serve the potatoes in shallow bowls, with the brava sauce on top of the potatoes. Garnish with freshly chopped parsley.