Follow these steps for perfect results
Yukon gold potatoes
peeled and cut in a rough 1-inch dice
olive oil
Salt
to taste
Pepper
freshly ground
olive oil
Spanish onion
chopped
Garlic
chopped
Hot smoked Spanish paprika
Red chili flakes
Tomatoes
pureed
Water
Sugar
Sherry vinegar
Mayonnaise
Garlic
minced
Lemon juice
Parsley
chopped
Preheat oven to 400°F (200°C).
Peel and dice potatoes into 1-inch pieces.
Toss potatoes with olive oil, salt, and pepper.
Spread potatoes on a baking sheet.
Bake for 30-35 minutes, flipping occasionally, until golden and tender.
Sprinkle with extra salt after baking.
Heat olive oil in a skillet over medium-low heat.
Add chopped onion and garlic to the skillet.
Sauté for 7-10 minutes, until softened.
Stir in smoked paprika and red chili flakes.
Cook for 1 minute, stirring constantly.
Add pureed tomatoes and water.
Bring the mixture to a boil.
Reduce heat and simmer for 10-15 minutes, until thickened.
Add sugar and sherry vinegar.
Bring back to a boil.
Season with salt to taste.
Combine mayonnaise with minced garlic and lemon juice.
Season with salt and pepper to taste.
Place baked potatoes on a serving plate.
Top with tomato bravas sauce.
Drizzle with aioli.
Sprinkle with chopped parsley.
Expert advice for the best results
For extra crispy potatoes, parboil them for a few minutes before baking.
Adjust the amount of chili flakes to your preferred spice level.
Use a high-quality mayonnaise for the best aioli flavor.
Everything you need to know before you start
15 minutes
The bravas sauce and aioli can be made a day ahead.
Rustic presentation on a terracotta plate.
Serve as part of a tapas spread.
Accompany with other Spanish dishes like chorizo or olives.
A classic Spanish red wine that pairs well with tapas.
A popular Spanish lager.
Discover the story behind this recipe
A staple tapas dish in Spain, often enjoyed in bars and restaurants.
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