Best Patatas Bravas Home Fries With Roasted Tomato Aioli Recipes

PATATAS BRAVAS

Patatas Bravas image

Provided by Valerie Bertinelli

Time 1h

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons sherry vinegar
1/2 teaspoon saffron threads
1 1/2 cups mayonnaise
1 tablespoon roughly chopped shallot (1/2 small shallot)
1 teaspoon anchovy paste
1 clove garlic, smashed
Kosher salt
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped shallot (1 large shallot)
1 tablespoon minced garlic (2 to 3 cloves)
1 tablespoon tomato paste
Kosher salt
On 26-ounce box chopped tomatoes
1/2 teaspoon red pepper flakes
3 pounds baby red and yellow potatoes
1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons chopped fresh parsley
Sweet Spanish paprika, for garnish

Steps:

For the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minutes to rehydrate the saffron.
Combine the mayonnaise, shallots, anchovy paste, garlic, 1/2 teaspoon salt and the saffron-vinegar mixture in a food processor; process until smooth. Transfer to an airtight container and refrigerate until ready to use, up to 2 days.
For the spicy tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and saute until softened, 3 to 4 minutes. Stir in the tomato paste and 1 teaspoon salt and cook for 2 minutes, stirring occasionally. Add the chopped tomatoes and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 15 minutes. Serve immediately, or cool and refrigerate until ready to use, up to 2 days.
For the potatoes: Place two baking sheets on oven racks. Preheat the oven to 425 degrees F.
Cut the potatoes into halves or quarters, depending on size, to get roughly 1-inch pieces. Toss the potatoes with the olive oil and 1 tablespoon salt in a large bowl. Carefully pour half of the potatoes onto the first baking sheet; they should sizzle as they hit the pan. Repeat with the remaining potatoes on the second baking sheet. Roast, stirring halfway through, until the potatoes are tender and crispy, 40 to 45 minutes. (If some of the potatoes do not move when you stir them, do not force them; they will release from the pan when they have crisped up.) Let cool slightly.
Spread one third of the tomato sauce on the bottom of a serving dish. Top with half of the potatoes. Spoon another third of the tomato sauce over the potatoes, and then top with the remaining potatoes and the rest of the tomato sauce. Dollop with the aioli, and sprinkle with the parsley and some paprika. Serve any extra aioli on the side.

PATATAS BRAVAS

Patatas bravas image

Make this classic tapas dish part of your cooking repertoire - it's simply potatoes in a spicy tomato sauce.

Provided by Mary Cadogan

Categories Buffet, Main course, Snack

Time 1h25m

Yield Serves 10-12 as a side

Number Of Ingredients 11

Ingredients

3 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
227g can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika (pimenton)
good pinch chilli powder
pinch sugar
chopped fresh parsley, to garnish
900g potatoes, cut into small cubes
2 tbsp olive oil

Steps:

Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.