Mohamed Shili This delicious Patatas Bravas with Roasted Tomato Aioli recipe is a quick and easy dish perfect for any occasion. Crispy, golden potatoes are paired with a creamy, flavorful aioli made with roasted tomatoes and a kick of hot sauce. Simple to make with common ingredients, it’s a crowd-pleaser that’s both comforting and full of bold flavors.
Ingredients Needed:
- Olive oil
- 1/2 small red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tablespoon smoked paprika
- 3/4 cup prepared mayonnaise
- 1 large plum tomato, halved, seeded, and roasted until soft
- A few dashes of hot pepper sauce (recommended: Tabasco)
- Splash aged sherry vinegar.
- Salt and freshly ground black pepper
- 4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
- Flat-leaf parsley leaves
How To Make Patatas Bravas Home Fries with Roasted Tomato Aioli?
- Preheat the Oven: Preheat your oven to 190°C. Place a baking sheet in the oven.
- Prepare the Aioli: Heat 15 ml olive oil in a small sauté pan over medium heat. Add the finely diced red onion and chopped garlic. Cook for about 5 minutes until softened. Add the smoked paprika and cook for 30 seconds. Let cool slightly.
- Make the Aioli Sauce: Combine the onion mixture, mayonnaise, roasted tomato, hot pepper sauce, and sherry vinegar in a food processor. Process until smooth. Season with salt and pepper to taste. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
- Fry the Potatoes: Heat 5 cm (2 inches) of olive oil or canola oil in a large, heavy-bottomed skillet over medium heat until shimmering. Add the parboiled potato cubes, season with salt and pepper, and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate to drain excess oil.
- Bake the Potatoes: Carefully remove the hot baking sheet from the oven and spread the fried potatoes in an even layer on the pan. Bake for about 10 minutes until crispy. Remove from the oven and season with more salt.
- Serve: Transfer the potatoes to a platter, drizzle with the aioli, and garnish with parsley leaves. Serve hot.
Recipe Tips:
- Parboil Potatoes First: Parboiling the potatoes before frying makes them crispier when baked.
- Use a Heavy Pan for Frying: A heavy-bottomed pan helps cook the potatoes evenly and prevents burning.
- Let Aioli Chill: Allowing the aioli to chill for at least 30 minutes lets the flavors combine and develop.
- Don’t Overcrowd the Pan: Fry the potatoes in batches to ensure they cook evenly and get crispy.
- Season Immediately: Season the potatoes with salt as soon as they come out of the oil to enhance the flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Allow leftovers to cool to room temperature before putting them in an airtight container in the fridge. They can be stored for up to 1 day.
- Reheat: Heat a bit of oil in a pan over medium heat. Cook the potatoes for 5-6 minutes until they’re heated through and crispy.
Nutrition Facts:
- Calories: 442 kcal
- Total Fat: 27 g
- Saturated Fat: 3.5 g
- Cholesterol: 15 mg
- Sodium: 400 mg
- Potassium: 800 mg
- Total Carbohydrate: 47 g
- Dietary Fiber: 5 g
- Sugars: 3 g
- Protein: 6 g
Try More Bobby Flay Recipes:
- Skirt Steak Tacos with Roasted Tomato Salsa
- Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes
- Grilled Steak Fries with Malt Vinegar Aioli
- Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter
Patatas Bravas Home Fries with Roasted Tomato Aioli
Description
This delicious Patatas Bravas with Roasted Tomato Aioli recipe is a quick and easy dish perfect for any occasion. Crispy, golden potatoes are paired with a creamy, flavorful aioli made with roasted tomatoes and a kick of hot sauce. Simple to make with common ingredients, it’s a crowd-pleaser that’s both comforting and full of bold flavors.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 190°C. Place a baking sheet in the oven.
- Prepare the Aioli: Heat 15 ml olive oil in a small sauté pan over medium heat. Add the finely diced red onion and chopped garlic. Cook for about 5 minutes until softened. Add the smoked paprika and cook for 30 seconds. Let cool slightly.
- Make the Aioli Sauce: Combine the onion mixture, mayonnaise, roasted tomato, hot pepper sauce, and sherry vinegar in a food processor. Process until smooth. Season with salt and pepper to taste. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
- Fry the Potatoes: Heat 5 cm (2 inches) of olive oil or canola oil in a large, heavy-bottomed skillet over medium heat until shimmering. Add the parboiled potato cubes, season with salt and pepper, and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate to drain excess oil.
- Bake the Potatoes: Carefully remove the hot baking sheet from the oven and spread the fried potatoes in an even layer on the pan. Bake for about 10 minutes until crispy. Remove from the oven and season with more salt.
- Serve: Transfer the potatoes to a platter, drizzle with the aioli, and garnish with parsley leaves. Serve hot.
Notes
- Parboil Potatoes First: Parboiling the potatoes before frying makes them crispier when baked.
- Use a Heavy Pan for Frying: A heavy-bottomed pan helps cook the potatoes evenly and prevents burning.
- Let Aioli Chill: Allowing the aioli to chill for at least 30 minutes lets the flavors combine and develop.
- Don’t Overcrowd the Pan: Fry the potatoes in batches to ensure they cook evenly and get crispy.
- Season Immediately: Season the potatoes with salt as soon as they come out of the oil to enhance the flavor.
Patatas Bravas Home Fries with Roasted Tomato Aioli