Easy baked patatas bravas | Spanish crispy potatoes with spicy tomato sauce and a basic homemade aioli

Baked Patatas Bravas | Spanish Crispy Potatoes in Spicy Tomato Sauce

Who else has been eating a lot of potatoes during this pandemic craziness? 🥔 I know it’s been a lot of people’s go-to carb since the pasta and rice stock has been low in many supermarkets. So today I thought I’d share a simple, but delicious dish for all those who are looking for a bit of inspiration to mix things up: easy baked patatas bravas.

For those who aren’t familiar with this dish, it’s a classic Spanish tapas which basically consists of crispy potato cubes (usually fried, but just as good baked) served with aioli and a spicy tomato sauce, often loaded with smoked paprika. It sounds really basic, but it’s so good and never fails to hit the spot. Not to mention, it’s pretty nutritious too. Why do potatoes get such a bad rep when they’re loaded with nutrients? They easily outdo rice and especially pasta! 👍

For more fun potato based recipes to try, you can also check out my cottage fries, potato dumplings, cheesy cottage pie or sweet potato cookies. 😊

P.S.: I know it’s not exactly like how it would be in a Spanish tapas bar, but it’s how I like it; with a proper tomato sauce on top to make it a full meal. 😉

My homemade baked patatas bravas recipe:

Easy Baked Patatas Bravas + Aioli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains / Sides
Cuisine: Spanish
Serves: 3-4 servings
Ingredients
For the potatoes:
  • A few white potatoes
  • Olive oil
  • Salt
  • Black pepper
For the tomato sauce:
  • 400g canned tomatoes
  • 1 large onion
  • A few garlic cloves (or garlic powder)
  • 3 Tbsp smoked paprika
  • 1 tsp cayenne pepper
  • Salt
  • Black pepper
  • A few Tbsp olive oil
For the aioli:
  • Mayonaise
  • Lemon juice (fresh or bottled)
  • Garlic (crushed or powder)

Directions

FOR THE POTATOES:

  1. Pre-heat the oven to 220C (428F).
  2. Peel and cut the potatoes into small cubes.
  3. Place on a baking tray lined with baking paper (to prevent sticking) and add a generous drizzle of olive oil, salt and black pepper. Mix with your hands until they’re all evenly covered.
  4. Bake until crispy and golden. The time can vary depending on your oven and the size of your potato cubes, but it should take max 45 mins.

 

FOR THE SPICY TOMATO SAUCE:

  1. Finely chop the onion and garlic.
  2. Heat up a few tablespoon of olive oil on low/medium heat in a non-stick pan and fry the onions for a couple of minutes until they start to soften up. Then add the garlic along with the paprika, cayenne pepper, salt and black pepper and fry briefly until fragrant.
  3. Lastly, add the canned tomatoes and simmer, stirring from time to time, until the tomatoes fully break down. Note: add a bit of water if necessary.

 

FOR A BASIC AIOLI:

  1. Mix some mayonnaise with freshly squeezed or bottled lemon juice and some crushed/grated garlic (or garlic powder).

Kimi x

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