Tapas for Dinner: Spanish Patatas Bravas with Roasted Tomato Aioli
Those unfamiliar with patatas bravas should get to know the dish as soon as possible because the crispy potatoes drizzled with sauce are rather impressive. They are certainly indulgent, but this popular tapas dish is usually enjoyed in moderation. This version features roasted potatoes instead of fried, so they achieve that crispness without the unnecessary fat and the roasted tomato aioli is divine. It is rich and creamy with deep earthy notes throughout and the addition of sherry vinegar both brightens up the aioli and adds complexity. Roasting does take about 45 minutes, but you can have them going in the oven while you work on the rest of your meal.
- 4-5 Russet potatoes, scrubbed and cut into 1-inch cubes
- Vegetable oil
- Kosher salt
- Black pepper
- 1 cup of mayonnaise, a good quality olive oil mayo is best
- 1-2 jarred roasted tomatoes
- 2 minced garlic cloves
- Splash of sherry vinegar
- ½ tablespoon smoked paprika
- ½ tablespoon cumin
- A few dashes of your favorite hot sauce
- Handful of chopped fresh parsley, for garnish
How to Make It
- Line a baking sheet with foil and preheat oven to 450 degrees F.
- Lightly drizzle the potatoes with oil before generously seasoning with salt and black pepper. Toss to evenly coat.
- Spread potatoes on the baking sheet in an even layer.
- Roast for 40-45 minutes or until brown and crispy. Flip the potatoes halfway through for even browning.
- Meanwhile, transfer the mayonnaise to the bowl of a food processor with the roasted tomatoes, garlic, sherry vinegar, paprika, cumin and a few dashes of your favorite hot sauce.
- Process until smooth. Stop to scrape the sides occasionally.
- Serve on rustic wood serving board.