Patatas Bravas
Rated 3.5 stars by 2 users
Category
Appetizers / Sides
Author:
Craig Hilliker
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
While traveling in Spain, Jonathan Sciabica discovered a local culinary gem: Patatas Bravas. These crispy fried potato wedges, topped with a tangy tomato sauce and a creamy, aioli-inspired drizzle, quickly became a favorite. Delicious!
Ingredients
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2.5 lb Yukon Gold Potatoes
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1/2 Tsp Baking Soda
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2 Tsp Sea Salt
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1/3 Cup Sciabica's Mediterranean Medley Extra Virgin Olive Oil
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1/4 Tsp Cayenne Pepper
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2 Tsp Smoked Paprika
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1/2 Tsp Black Pepper
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1 Jar Crushed Tomatoes
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1/2 Cup Traditional Greek Yogurt
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1 Tbsp Sriracha
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1 Tbsp Lemon Juice
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4 Cloves Garlic
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1 Bunch Parsley
Directions
Potato Prep
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.
The Potatoes
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.
Brava Sauce
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.
Spicy Aioli
In a small bowl add greek yogurt, Sriracha, lemon juice, and minced garlic. Stir to combine.