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A clay dish fulled with potatoes and red tomato sauce for Patatas Bravas tapas dish.
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5 from 1 vote

Patatas Bravas

Making homemade tapas is one of life’s simplest pleasures, and this easy Patatas Bravas has to be on the list. Make golden cubes of potatoes in the oven or air fryer and drench in rich, tomatoey sauce and garlic mayo.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Servings: 4
Author: Sarah Rossi

Ingredients

  • 800 g Potatoes Peeled and diced
  • 3 tbsp Olive oil
  • Parsley To serve

For the sauce:

  • 1 tbsp Olive oil
  • 1 Onion Diced
  • 3 Garlic cloves Peeled and crushed
  • 2 tsp Smoked paprika
  • 400 g Chopped tomatoes (x1 tin)
  • 1 tbsp Sherry vinegar
  • Sea salt and freshly ground black pepper To taste

For the garlic mayo:

  • 150 g Mayonnaise
  • 2 Garlic cloves Peeled and crushed
Metric - Imperial

Instructions

  • Preheat the oven to 200℃ fan/220℃/Gas Mark 7.
  • Toss the potatoes with the oil and a little salt then place on a lined baking tray and cook for 40-50 minutes until tender and crispy, turning them a few times while cooking.
  • Meanwhile, make the sauce by frying the onion in the oil in a saucepan over a medium high heat for 5 minutes, then add in the garlic and smoked paprika and cook for a few more minutes.
  • Add in the tinned tomatoes and cook for 10 minutes until thickened slightly, season to taste, then add in the sherry vinegar and blend until smooth.
  • Stir the mayo and garlic cloves together and season to taste.
  • Leave the sauce to cool a little before serving over the crispy potatoes.
  • Finish the dish with a scattering of finely chopped parsley.

Optional Air Fryer Method:

  • Instead of baking the potatoes in the oven, cook the cubed potatoes at 220℃ for 25-30 minutes in a preheated air fryer.
    Make sure you shake the basket every so often and keep an eye on them to make sure the potatoes aren’t browning too much at the edges (if this happens, turn the heat down a little).

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Notes

Storing: This is best eaten fresh on the day it’s made so the potatoes stay crunchy but the sauce and mayo will keep in the fridge for up to 5 days.
Sherry vinegar: You can substitute this for red wine vinegar if you don’t have any.
To spice up: Add a pinch of chilli flakes to the sauce before blending for a little extra heat.

Nutrition

Calories: 346kcal | Carbohydrates: 49g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 453mg | Potassium: 1128mg | Fiber: 7g | Sugar: 9g | Vitamin A: 614IU | Vitamin C: 52mg | Calcium: 73mg | Iron: 3mg