Patatas Bravas are one of the most popular tapas menu items in Spain! Crispy potatoes are smothered in a savory tomato-based sauce and drizzled with a garlicky aioli…it’s easy to see why these potatoes are such a hit! We wanted to bring these tasty taters off of the appetizer menu and onto the main scene, either as a hearty side dish or as a vegetarian-friendly entree. Our California EVOO plays a big role in this recipe. We use it to crisp our baking potatoes and to sauté our salsa bravas and aioli ingredients. This cold pressed EVOO is so versatile and so flavorful!
Serves 4
Ingredients:
Baked Potatoes:
4 baking potatoes or russet potatoes
4 tablespoons Gil’s California Extra Virgin Olive Oil
2 teaspoons San Fran Sea Salt
1 teaspoon cracked black pepper
Salsa Bravas:
2 tablespoons Gil’s California Extra Virgin Olive Oil
1/4 cup yellow onion, peeled and diced
2 garlic cloves, peeled and minced
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1 tablespoon all purpose flour
3 tablespoons tomato paste
1 cup vegetable or chicken broth
1 tablespoon Garlic Balsamic Vinegar
San Fran Sea Salt and pepper to taste
Easy Aioli:
1 tablespoon Gil’s California Extra Virgin Olive Oil
3 garlic cloves, peeled and minced
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon red onion, peeled and minced
San Fran Sea Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Instructions:
Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place the potatoes on the prepared baking sheet and score the top of each with a knife in a criss-cross pattern. Drizzle each potato with 1 tablespoon of olive oil, and thoroughly season with salt and pepper. Bake for 40 minutes- 1 hour or until the potatoes are tender.
While the potatoes are baking, heat olive oil (2 tablespoons) in a medium saucepan over medium heat. Once hot, add the onion and garlic, and sauté for 1 minute. Add the smoked paprika and sweet paprika to the pan, stir to combine with the veggies, and continue to sauté for another minute. Add the flour, stir to combine with the other ingredients, creating a roux. Add the tomato paste, broth, and vinegar to the pan, whisk to combine, and bring to a simmer. Simmer for 5-6 minutes or until the sauce has thickened, season to taste with salt and pepper, and set aside until ready to use.
For the aioli, heat olive oil in a medium skillet over medium heat. Once hot, add the garlic and sauté until fragrant. Remove from the heat and transfer to a medium bowl. Add the mayo, lemon juice, and red onion, whisk to combine, and season to taste with salt and pepper. Refrigerate until ready to use.
Once the potatoes are tender, transfer to a serving platter or individual plates. Spoon salsa bravas over the potatoes and drizzle with aioli. Garnish with chopped parsley before serving.
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