Recipe Background
Translating literally to "spicy potatoes," Patatas Bravas is one of the great contributions of Spanish cooking to the culinary world. The potatoes are roasted to crispiness on the outside and fluffiness on the inside, which already sounds incredible. But it's the rich, spicy, deeply savory tomato sauce caramelized right onto the spuds that will make your tastebuds sit up and take notice of the wonderful experience. You'll wonder why ketchup has been used so often when sauces like this exist! Patatas Bravas is perfect for serving with tapas-style dinners, or just enjoying as a warming snack, or for whenever you want some excitement in your potato side!
Translating literally to "spicy potatoes," Patatas Bravas is one of the great contributions of Spanish cooking to the culinary world. The potatoes are roasted to crispiness on the outside and fluffiness on the inside, which already sounds incredible. But it's the rich, spicy, deeply savory tomato sauce caramelized right onto the spuds that will make your tastebuds sit up and take notice of the wonderful experience. You'll wonder why ketchup has been used so often when sauces like this exist! Patatas Bravas is perfect for serving with tapas-style dinners, or just enjoying as a warming snack, or for whenever you want some excitement in your potato side!
Ingredients
- 2 pounds Yukon Gold potatoes or other waxy potato cut into 1-1 1/2-inch chunks
- 5 tablespoons extra virgin olive oil divided
- 1 teaspoon salt plus more to taste
- 1/2 medium yellow onion chopped
- 3 cloves garlic chopped
- 1/2 cup white wine or stock of your choice
- 2 tablespoons tomato paste
- 1 (14-ounce) can crushed tomatoes
- 2 teaspoons hot sauce of your choice
- 1 teaspoon sugar
- 1 teaspoon smoked paprika
Directions
- Preheat the oven to 375 degrees F.
- Toss the potatoes with 3 tablespoons of the olive oil and the salt to taste.
- Arrange the potatoes in a single layer in a casserole pan or a rimmed baking tray.
- Roast the potatoes until browned, about 50 minutes.
- Heat the remaining olive oil in a medium pot over medium-high heat.
- Sauté the onions, stirring occasionally, until beginning to brown on the edges, about 4-5 minutes.
- Add the garlic and sauté until fragrant, about 2 minutes.
- Add the white wine to the pot and turn the heat to high.
- Bring the mixture to a boil and continue to boil until the wine is reduced by half, about 3-4 minutes.
- Add the tomato paste to the wine mixture, stirring to combine.
- Add the crushed tomatoes, the hot sauce, 1 teaspoon of the salt, the sugar, and the smoked paprika to the wine mixture, stirring well.
- Reduce the heat to a bare simmer.
- Let the sauce simmer while the potatoes roast. Optionally, you can use a blender or immersion blender to make a smoother sauce, but this is not required.
- Toss the roasted potatoes with the tomato sauce in the casserole pan.
- Continue to roast until the tomato sauce caramelizes on the potatoes, about 10 minutes.
- Serve hot with any remaining tomato sauce on the side.
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