Author Notes: I love patatas bravas as part of a tapas dinner, and even better for breakfast with a soft-yolked egg over top. The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic. - hardlikearmour - hardlikearmour
Food52 Review: Oh hardlikearmour! You have some nerve! You come up with this great take on patatas bravas, with a delectable sauce that's both tangy and spicy, along with a home-run aioli that is addicitvely complex. You use Yukon Gold potatoes, whose texture holds up to the sauce, and to top it off (literally!) you throw on an egg. Devouring my plate of bravas tonight, I fantasized sitting at a sunny Barcelona sidewalk table being served plates of bravas and olives and anchovies, and all I kept thinking was, "How could you, hardlikearmour, how could you have not included a recipe for sangria to go along with this? Some nerve! - vvanessa - vvvanessa
Serves 6 to 8 as a side
- 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 10 medium garlic cloves, divided & 9 cloves left in their skins and one clove peeled and minced
- 3 tablespoons olive oil, divided
- 1 & 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup diced yellow onion
- 1 15-oz can diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons white wine vinegar
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 bay leaf
- Heat oven to 400º F with rack in upper 3rd of oven. Combine potato chunks, 9 garlic cloves, and 2 tablespoons olive oil,1 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Toss to coat then pour onto a rimmed sheet pan, and spread into a single layer. Roast for 30 to 40 minutes, until potatoes are fork tender and garlic is soft, stirring after 20 minutes. Note: roasted garlic cloves are to be used in the aioli.
- While potatoes and garlic are roasting, heat remaining tablespoon of oil over medium-high heat until shimmering. Add diced onion and cook until softened and translucent, several minutes. Add garlic and cook until fragrant, 30 to 45 seconds, stirring continuously. Add diced tomatoes including liquid, tomato paste, vinegar, cayenne, pepper, 1/2 teaspoon salt, and bay leaf. Bring to a simmer then partially cover and reduce heat to medium-low. Cook for 20 to 30 minutes, stirring occasionally.
- Remove bay leaf, then either transfer mixture to blender to blend using immersion blender. (If you are blending in a traditional blender use a folded up dish towel to cover and hold the lid and pulse gradually to avoid a kitchen disaster.) Taste sauce and add vinegar, salt, pepper, or cayenne to taste. The sauce should be thin, so add a small amount of water if needed.
- Once potatoes and garlic are done turn the oven off. Set garlic cloves aside. Transfer potatoes to heat safe bowl, add tomato sauce and toss to coat. Place bowl into oven to keep warm while preparing the aioli.
- Once aioli is prepared, stir the potatoes then serve with a dollop of aioli on each portion. (If desired top with a soft poached or sunny-side up fried egg before adding the aioli.)
Double Garlic Aioli
- 1 small to medium garlic clove
- 1/4 teaspoon kosher salt
- reserved roasted garlic
- 1 egg yolk
- 1 & 1/2 teaspoons fresh lemon juice
- 3/4 cup olive oil (not extra virgin!!) - or 1/2 cup neutral oil like canola and 2 tablespoons extra-virgin olive oil
- Mince garlic clove. Sprinkle salt over the garlic, and using the flat side of a chef's knife scrape the garlic and salt back and forth until it becomes a fairly homogenous paste. Transfer to a medium-sized bowl. Squeeze the roasted garlic from the skins into the bowl. Add the lemon juice and egg yolk, then whisk to combine. While vigorously whisking very slowly drizzle the olive oil into the bowl. You can't really do this too slowly. It should emulsify, and become mayo-esque. Taste and whisk in additional salt or lemon juice if desired.