Patatas Bravas

Patatas Bravas

This is like summer on a plate. If you are organizing a real Spanish tapas evening, this should certainly not be left out.

A delicious Spanish tomato dip with delicious crispy oven-baked potatoes. Have to warn you, there is certainly no a shortage of garlic in this dish, Hihi,…

little tip: the garlic mayonnaise is also delicious to eat on a piece of crispy bread.

What do you need?

• 1 kg (35 oz) of potatoes, peeled and cubed
• 3 tablespoons of olive oil
• Salt
• Black pepper

Brava sauce

• 1 clove of garlic, crushed
• ¼ chili pepper
• ¼ teaspoon of smoked paprika powder
• 100 gr (3,5 oz) tomato puree
• 1 teaspoon of sugar
• 2 tablespoons of olive oil
• Salt
• Pepper

Garlic mayonnaise

• 100 gr (3,5 oz)  mayonnaise
• 2 cloves of garlic, minced
• 1 teaspoon of lemon juice
• Salt to taste

How to make it?

Preheat the oven to 240 °C or 460°F  (220 °C or 430°F hot air).

Put the potato pieces in a bowl, add the olive oil and season with salt and black pepper stir well so every potato piece is covered with oil.

Divide the potato pieces over a baking tray that you first covered with baking paper. Make sure the pieces are not on top of each other.

Place the potatoes in the oven and bake 20-25 minutes.

In the meantime you can make the garlic mayonnaise. Take a small bowl and add the mayonnaise, minced garlic and lemon juice, stir well and season with salt.

Now you can make the brava sauce. Take a small saucepan. Briefly fry the garlic and chili in olive oil.

Add the paprika powder, tomato puree and 2 tablespoons of olive oil, keep stirring so it doesn’t burn.

At last add the sugar and season with salt and pepper.

Serve the potatoes with brava sauce and garlic mayonnaise.

Bon Appetit!