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Community Recipe

Patatas Bravas with Smoky Paprika Aioli

Crispy fried potatoes smothered in a vibrant, smoky, and slightly spicy tomato sauce, topped with a creamy garlic aioli. A classic Spanish tapa perfect for sharing!

Recipe by Martina
StartersSpanishServings: 4
Patatas Bravas with Smoky Paprika Aioli

Ingredients

  • Potatoes (Yukon Gold or Russet)2 lbs
  • Olive Oil2 cups
  • can Canned Diced Tomatoes1 14.5 oz
  • Onion1/2 medium
  • Garlic4 cloves
  • Smoked Paprika2 tsp
  • Cayenne Pepper1/4 tsp
  • Tomato Paste2 tbsp
  • Red Wine Vinegar1 tbsp
  • Mayonnaise1/2 cup
  • Lemon Juice1 tsp
  • Salt1 tsp
  • Black Pepper1/2 tsp

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Method

1

Peel and dice the potatoes into 1-inch cubes. Rinse them under cold water and pat dry.

2

Heat olive oil in a large, deep skillet or pot over medium-high heat. Fry the potatoes in batches until golden brown and crispy, about 8-10 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season with salt.

3

In a separate saucepan, sauté finely chopped onion and 2 minced garlic cloves in 1 tablespoon of olive oil until softened, about 5 minutes.

4

Add diced tomatoes, tomato paste, smoked paprika, cayenne pepper, red wine vinegar, salt, and pepper to the saucepan. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.

5

While the sauce simmers, prepare the aioli: In a small bowl, whisk together mayonnaise, 2 minced garlic cloves, lemon juice, salt, and pepper.

6

To serve, arrange the fried potatoes on a platter. Spoon the spicy tomato sauce over the potatoes, then drizzle generously with the garlic aioli. Serve immediately.

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