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Patatas Bravas with Roasted Tomato Aioli Sauce

February 27, 2015

This is another tapas recipe inspired by our Barcelona trip and it is even a more common tapas seen in restaurants than my previous Patatas Bombas post.  Patatas Bravas translates to: home fries:)  They are smaller cut steak fries served with a roasted tomato aioli sauce and sometimes a mayo sauce.  Again, the recipe calls for deep frying, but I’ve opted for a baked version.  So I’d say these are most similar to roasted potatoes.

Difficulty: Easy
Prep Time: 30 min
Cook Time: 30-40 min
Total Time: 1 hour 10 min
Yield: 4 to 6 servings
Taste: Good

Patatas Bravas with Roasted Tomato Aioli Sauce

Patatas Bravas with Roasted Tomato Aioli Sauce

INGREDIENTS

Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tbs smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Few dashes 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

PROCEDURE:

1) Preheat the oven to 450 degrees F. Place a baking sheet in the oven.

2) Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.

3) Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.

4) Place the potatoes on a baking sheet, season with salt and pepper and spray generously with cooking spray and cook until tender and golden brown on all sides. approximately 30-40 min.

5) Season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

Roasted Tomato Aioli Sauce

Roasted Tomato Aioli Sauce

Source: Bobby Flay

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