Baked Patatas Bravas
A healthier, oven-roasted version of the classic Spanish tapas dish featuring crispy potato cubes topped with a spicy tomato sauce and garlic aioli.
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Ingredients
- 2 lbs Russet potatoes, peeled and cubed into 1-inch pieces
- 3 tbsp Extra virgin olive oil
- 1 cup Tomato puree (passata)
- 2 tsp Smoked paprika (pimentón)
- 1/2 tsp Cayenne pepper
- 3 cloves Garlic cloves, minced
- 1 tsp Sherry vinegar
- 1/4 cup Mayonnaise
- 1 tsp Sea salt
- 1 tbsp Fresh parsley, chopped(optional)
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Toss the cubed potatoes with 2 tablespoons of olive oil and half a teaspoon of salt until evenly coated.
- 3
Spread potatoes in a single layer on the baking sheet and roast for 30-35 minutes, flipping halfway through, until golden and crispy.
- 4
While potatoes roast, heat 1 tablespoon of olive oil in a small saucepan over medium heat.
- 5
Add half the minced garlic and sauté for 1 minute, then stir in the tomato puree, smoked paprika, cayenne, and vinegar.
- 6
Simmer the sauce for 10 minutes until thickened, then season with salt to taste.
- 7
In a small bowl, whisk the remaining garlic into the mayonnaise to create a quick garlic aioli.
- 8
Transfer the crispy potatoes to a serving dish, drizzle with the spicy tomato sauce and garlic aioli, and garnish with parsley.
Nutrition per Serving
285
Calories
5g
Protein
42g
Carbs
11g
Fat
6g
Fiber
4g
Sugar
580mg
Sodium
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