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Patatas Bravas is a native Spanish tapa. The traditional recipe boils the potatoes and then deep fries them. Roasting the potatoes is both healthier and easier.

Print Recipe
Patatas Bravas
Course Tapas
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
2 people
Ingredients
  • 24 oz. baby potatoes quartered
  • 2 tbsp. distilled white vinegar
  • 2 egg yolks
  • 2 tsp. yellow mustard
  • 2 tsp. lemon juice
  • 3 cloves garlic grated
  • 1/2 cup olive oil
  • 2 tsp. Hungarian sweet paprika
Course Tapas
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
2 people
Ingredients
  • 24 oz. baby potatoes quartered
  • 2 tbsp. distilled white vinegar
  • 2 egg yolks
  • 2 tsp. yellow mustard
  • 2 tsp. lemon juice
  • 3 cloves garlic grated
  • 1/2 cup olive oil
  • 2 tsp. Hungarian sweet paprika
Instructions
  1. Preheat the oven to 350.
  2. Coat potatoes in olive oil and sprinkle with salt.
  3. Put potatoes on a pan and roast in the oven for 30 minutes.
  4. Meanwhile, combine egg yolks, mustard, lemon juice, garlic, and 2 teaspoons water in bowl of food processor. Run processor until homogenous, about 5 seconds. Scrape down sides of bowl. With processor running, slowly add olive oil in thin, steady stream, stopping to scrape down sides as necessary. Sauce should thicken and come together. TSeason to taste with salt, lemon juice, and black pepper. Set aside.
  5. Place roasted potatoes in a bowl, drizzle with aioli, sprinkle with paprika, and serve.