Patatas Bravas is one of the most iconic tapas dishes found in northern Spain. This recipe crafts oven-fried potatoes that are crispy on the outside and tender in the middle. The savory flavor of the potato will be matched with the sweeter flavor of the Salsa Brava and the heat of the Garlic Aioli. If you ever visit northern Spain, you might find it difficult not to eat your weight in Potatas Bravas!
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Appetizers / Sides
4
20 minutes
30 minutes
2.5 lb Yukon Gold Potatoes
1/2 Tsp Baking Soda
2 Tsp Sea Salt
1/3 Cup Sciabica's Mediterranean Medley Extra Virgin Olive Oil
1/4 Tsp Cayenne Pepper
2 Tsp Smoked Paprika
1/2 Tsp Black Pepper
1 Jar Crushed Tomatoes
1/2 Cup Traditional Greek Yogurt
1 Tbsp Sriracha
1 Tbsp Lemon Juice
4 Cloves Garlic
1 Bunch Parsley
Cut potatoes into bite-sized pieces. Add baking soda and salt to a pot of water and bring to a boil. When boiling, add potatoes, cover, and bring back to boil. As soon as the water is boiling again, set a timer for 1 minute. After potatoes have been boiling for one minute, drain in a colander.
Preheat oven to 475 degrees Fahrenheit.
Place potatoes in a medium mixing bowl (or return to pot), then add paprika, cayenne (if you like it spicy), salt & pepper, and 1/4 cup olive oil. Stir to make sure potatoes are fully coated.
Spread potatoes onto a large baking sheet, arranging them in a single layer.
Place potatoes in oven and bake for 15 minutes.
Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.
Heat 2 TBSP olive oil in a saute pan over medium heat. Add tomatoes, stir to combine and bring to a simmer.
Reduce heat and allow to simmer on low for about 10 minutes, stirring occasionally.
In a small bowl add greek yogurt, Sriracha, lemon juice, and minced garlic. Stir to combine.
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