Hello fellow food enthusiasts! Today, I’m delighted to bring you a taste of sunny Spain with one of its most beloved tapas dishes: Patatas Bravas. If you’re anything like me, you probably can’t resist the allure of crispy, fried potatoes. When combined with a smoky and creamy paprika aioli, it’s an irresistible classic that promises to transport you straight to a bustling Spanish tapas bar.
Living in a household with four children, I’m always on the lookout for recipes that are not only delicious but also crowd-pleasers. Patatas Bravas fits the bill perfectly! It’s a dish that can be whipped up for an afternoon snack, a side for your main dinner event, or even at a gathering with friends and family. Trust me, once you try these, they’ll become a regular feature in your home cooking repertoire.
The heart of this dish is undoubtedly the potatoes. I opt for Maris Piper or King Edward potatoes; their fluffy interior and ability to crisp up gleefully in the oven make them ideal for this dish. A generous coating of olive oil, smoked paprika, and garlic powder elevates these humble spuds into something special. As they roast to golden perfection, your kitchen will be filled with the enticing aroma of smoky spices.
Now, let’s talk about the aioli. This is where the magic happens. It’s not just any aioli; it’s a smokey paprika concoction that will have you licking the spoon after each stir. The blend of mayonnaise, lemon juice, fragrant garlic, and that essential smoked paprika fizz with flavor. It’s the creamy companion that every crispy potato cube deserves.
So, whether you’re longing for a quick getaway to the Mediterranean without leaving your home, or you’re simply in need of a delectable snack, Patatas Bravas is your ticket. It’s simple yet sophisticated, vibrant yet comforting.
I hope you enjoy making and devouring these as much as I do sharing this recipe with you. Don’t forget to let me know how your Spanish culinary adventure turns out. Until next time, happy cooking!
Ingredients
– 1 kg potatoes, preferably Maris Piper or King Edward
– 3 tbsp olive oil
– 2 tsp smoked paprika
– 1 tsp garlic powder
– Salt, to taste
– Freshly ground black pepper, to taste
For the Paprika Aioli:
– 100 ml mayonnaise
– 1 clove garlic, minced
– 1 tsp smoked paprika
– 1 tsp lemon juice
– Salt, to taste
– Freshly ground black pepper, to taste
Method
1. Preheat the oven to 220°C (200°C fan)/425°F/Gas Mark 7.
2. Peel the potatoes and cut them into 2.5 cm (1-inch) cubes. Rinse them under cold water to remove excess starch, then pat them dry thoroughly with a clean kitchen towel.
3. In a large bowl, toss the cubed potatoes with olive oil, smoked paprika, garlic powder, salt, and freshly ground black pepper until they are evenly coated.
4. Spread the seasoned potatoes in a single layer on a baking tray lined with parchment paper. Ensure they are well-spaced to allow them to crisp up evenly.
5. Bake in the preheated oven for 30-35 minutes, turning once halfway through, until golden and crispy.
6. While the potatoes are baking, prepare the paprika aioli. In a small bowl, combine mayonnaise, minced garlic, smoked paprika, lemon juice, salt, and pepper. Mix well until smooth and set aside.
7. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
8. Serve the crispy potatoes hot, with a generous dollop of smoky paprika aioli for dipping.
9. Enjoy your Patatas Bravas fresh out of the oven for the best texture and flavor.
