Sheet Pan

Patatas Bravas with Double Garlic Aioli

May 26, 2011
3 Ratings
  • Serves 6 to 8 as a side
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

Test Kitchen Notes

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

What You'll Need
  • Patatas Bravas
  • 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
  • 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
  1. Patatas Bravas
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.)
  1. Double Garlic Aioli
  2. 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.

See what other Food52ers are saying.

  • EmilyNunn
  • em-i-lis
  • susan g
    susan g
  • TiggyBee
  • boulangere
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.

20 Reviews

EmilyNunn November 12, 2013
Love love love.
em-i-lis June 2, 2011
can't wait to make this! yum!
hardlikearmour June 2, 2011
thanks! let me know if you get a chance to try them.
susan G. May 31, 2011
I am craving this now!
hardlikearmour June 1, 2011
TiggyBee May 30, 2011
oh emmm gee. Love this!
hardlikearmour May 30, 2011
Thanks, TiggyBee! :)
boulangere May 27, 2011
Holey moley. Potatoes, tomatoes, roasted garlic. I'm going to eat very well this long weekend.
hardlikearmour May 27, 2011
Thanks, boulangere! I've been craving your mussels & fennel recipe since I read it last night.
Sadassa_Ulna May 27, 2011
I really want these for breakfast now, these sounds great even without the aioli.
hardlikearmour May 27, 2011
They make an awesome breakfast, and you could certainly forgo the aioli, but it definitely adds extra yum!
aargersi May 27, 2011
Wow and yum! Another great recipe that I must try - have never done potatoes this way. And love the roasted garlic with the aioli!
hardlikearmour May 27, 2011
Thanks, aargersi. We order this dish at one of our favorite tapas places every time we go.
gingerroot May 27, 2011
This sounds ridiculously good! Love the brilliant addition of roasted garlic to the aioli.
hardlikearmour May 27, 2011
Thanks, gingerroot! Your tamarind aioli is inspired!
hardlikearmour May 27, 2011
Note: I'm sorry, I was low on sleep when I wrote this. The garlic cloves for roasting need to keep their skins on.
vvvanessa May 27, 2011
i was wondering if anyone would do a recipe for bravas! that's a nice twist on the aioli with the two garlics going on.
hardlikearmour May 27, 2011
Thanks, vvvanessa!
vvvanessa June 7, 2011
i just made the recipe last night for editors' picks, and it is damn tasty! i'm actually not that big of a roasted garlic fan in general, but it was SO GOOD in the aioli. i had some sauce and aioli left over, and this morning i roasted some more potatoes and poached some eggs and had an awesome breakfast. i was kicking myself for not grilling up some chorizo to go along with it, which would have made it into a sort of spanish eggs benedict, but now i know better for next time! delicious, hardlikearmour!
hardlikearmour June 7, 2011
Thanks, triple V! And I love your photo. Love your chorizo suggestion as well.