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Author Notes: Imagine patatas bravas as the Spanish one-up to French fries. Crispy potatoes, “special sauce.” Here, that means a smoky, spicy tomato dressing with garlicky mayo. Back home, patatas bravas are a late-night go-to at tapas bars (easy to understand if you’ve ever been a little sloshed and anywhere near French fries). Because this version swaps in hearty, squashy sweet potatoes, it's equally lovely as a side and an entree. —Emma Laperruque
Serves: 3 to 4
pounds sweet potatoes
tablespoons olive oil, divided
teaspoons kosher salt (I use Morton's)
tablespoons tomato paste
tablespoons sherry vinegar
tablespoons hot sauce
teaspoons smoked paprika
large garlic clove (or 2 small), minced
- Preheat the oven to 425 degrees F. Peel the sweet potatoes and chop into large (roughly 1 1/2-inch) chunks. Add to a naked, rimmed sheet tray, then toss with 2 tablespoons olive oil and the salt. Roast—stirring the potatoes halfway through—until they're just tender and beginning to brown, about 24 minutes.
- Meanwhile, mix the tomato paste, sherry vinegar, hot sauce, and smoked paprika in a bowl. In another bowl, mix the mayonnaise, garlic, and remaining 1 tablespoon olive oil. (Both sauces can be prepared days in advance, then refrigerated!)
- When the potatoes are done, let them hang out for about 10 minutes. Drizzle with the tomato dressing and gently toss. Transfer to a platter and zigzag with the garlicky mayo. Serve warm.
- This recipe is a Community Pick!