Patatas Bravas, meaning ‘spicy potatoes’, is a popular tapas dish in Spain and is one of my favourites. It is cubed white potatoes fried in oil, typically served with a spicy tomato sauce on top. In some places you will find it served with alioli, but with both is the best, in my opinion!
The sauce isn’t safe for dogs to eat but you can give them a piece of potato to taste test!
See recipe at the bottom of the page for full instructions and measurements.
HOW TO MAKE THE POTATOES
You can either fry the potatoes in a frying pan, which is how they are usually prepared, or you can bake them in the oven if you prefer. To fry heat the olive oil in a pan over a medium heat, add the potatoes and coat in the oil. Add a pinch of salt and pepper and cook until golden brown and soft in the middle. Stirring occasionally. Add rosemary leaves just before the end.
FRIED POTATOES 
OVEN BAKED POTATOES
Alternatively, bake in the oven at 200 degrees for about 40-45 minutes, turning halfway.
HOW TO MAKE THE BRAVAS SAUCE
Fry onion and garlic in a frying pan with olive oil, add cayenne and the tinned tomatoes. Transfer mixture to a food processor and quickly blitz. Return mixture to the pan, add smoked paprika and salt and cook until the sauce has reduced and thickened.
RECIPE
Ingredients
POTATOES
- 800g potatoes, peeled and cubed
- 1 tbsp olive oil
- pinch of salt and pepper
- sprig of fresh rosemary (optional)
BRAVAS SAUCE
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp cayenne flakes or powder
- 800g tin of tomatoes
- 1 tsp smoked paprika
- 1/2 tsp salt
VEGAN ALIOLI
- 4 tbsp vegan mayonnaise
- 1 garlic clove, minced
- 1/2 tsp dried parsley (optional)
- unsweetened plant milk (to loosen)
Instructions
- Heat olive oil in a large frying pan over a medium heat. Add the potatoes and stir to coat in the oil, cook for about 30-40 minutes stirring occasionally until they are soft on the inside and golden brown on the outdside. Add the rosemary leaves just before the end. If pan is over-rowded it is best to cook in batches.
- Meanwhile make the bravas sauce. Heat olive oil in a small frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes. Add the cayenne flakes or powder and cook for another 5 minutes. Add the tinned tomatoes and cook for 5 minutes more.
- Transfer sauce to food processor and blitz for a few seconds. Return mixture to the pan, stir in the smoked paprika and salt, bring to a simmer and cook for 15 minutes.
- Mix all the ingredients for the alioli apart from the milk in a small bowl. Add plant milk if necessary to loosen the mixture so it is pourable.
- Serve potatoes with the bravas sauce on top and drizzle over the alioli.
Did you make this recipe? Leave your feedback in the comments below or tag @indiladybaby on Instagram and hashtag #indiladybaby
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