Description
Crispy golden potatoes topped with a bold and smoky bravas sauce, drizzled with creamy aioli, and garnished with fresh parsley for the perfect Spanish tapas dish. A must-try appetizer that brings the flavors of Spain to your table!
Ingredients
Units
Scale
For the Potatoes:
- 3 large russet potatoes, diced
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Bravas Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes
- 1 teaspoon red wine vinegar
- Salt to taste
For the Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt to taste
Instructions
- Prepare the potatoes: Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 30-35 minutes, flipping halfway, until crispy.
- Make the bravas sauce: In a pan over medium heat, heat olive oil and sauté garlic for 1 minute. Add smoked paprika, cayenne, tomato paste, and crushed tomatoes. Simmer for 5 minutes, then stir in red wine vinegar and season with salt.
- Prepare the aioli: In a small bowl, whisk together mayonnaise, lemon juice, garlic, and salt.
- Assemble the dish: Transfer crispy potatoes to a serving bowl, drizzle with bravas sauce and aioli, and garnish with chopped parsley.
- Serve immediately and enjoy!
Notes
- For extra crispiness, soak potatoes in cold water for 30 minutes before baking.
- Add a pinch of sugar to the bravas sauce to balance acidity.
- Serve with toothpicks for an authentic tapas experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Tapas
- Method: Roasting, Sautéing
- Cuisine: Spanish, Mediterranean
