Patatas Bravas (Crisp Potatoes with Spicy Tomato Sauce and Garlic Mayonnaise)
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Crisp-roasted potato chunks are topped with a smoky, gently spiced tomato sauce and a cooling garlic mayonnaise for a classic tapas bar favourite. The contrast of textures and flavours makes it a popular sharing dish.
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Method
- 1
Start the bravas sauce. Warm the oil in a small saucepan over medium-low heat, then add the garlic, paprika and cayenne and cook for about 30 seconds until fragrant. Keep the heat gentle here, as paprika scorches and turns bitter within seconds if the pan is too hot.
- 2
Build the sauce. Stir in the tomato purée and cook for 30 seconds, then add the water and simmer for 4-5 minutes until thickened to a loose, spoonable sauce.
- 3
Finish the sauce. Take the pan off the heat and stir in the vinegar and salt, then set aside to cool. Adding the vinegar at the end keeps its sharp edge rather than cooking it away.
- 4
Make the garlic mayonnaise. Stir the mayonnaise with the grated garlic and lemon juice until smooth, then set aside.
- 5
Heat the oven and tin. Preheat the oven to 230°C (210°C fan) at least 20 minutes ahead, with the oil already in the roasting tin so it's hot by the time the potatoes go in.
- 6
Parboil the potatoes. Boil the potato chunks for 1-2 minutes in water with the bicarbonate of soda and salt, then drain and shake them in the colander to roughen the surfaces. The alkaline water softens the potato's outer layer slightly, which gives a craggier, crunchier roast later.
- 7
Roast. Tip the potatoes into the hot oil in the tin, turning to coat, and roast for 20 minutes.
- 8
Turn and finish roasting. Turn the potatoes and roast for a further 15-20 minutes until deep golden and crunchy on all sides.
- 9
Serve. Pile the potatoes onto a plate, spoon over the bravas sauce and drizzle with the garlic mayonnaise. Serve hot with cocktail sticks for easy sharing.
Storage
The sauce and mayonnaise can be made up to 2 days ahead and kept covered in the fridge. Potatoes are best roasted and eaten fresh, as they lose their crunch on reheating; if needed, reheat in a hot oven at 220°C (200°C fan) for 8-10 minutes until piping hot and crisp again before adding the sauce. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy roasting tin
- large pan
- colander
- small saucepan
- 2 small bowls
- cocktail sticks to serve
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 486 kcal |
| Protein | 6.1 g |
| Carbohydrate | 47.6 g |
| of which sugars | 3.8 g |
| of which free sugars | 0.1 g |
| Fat | 31.3 g |
| of which saturates | 4.6 g |
| Fibre | 6.2 g |
| Salt | 1.52 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
