I first tried patatas bravas while in Spain. Though there are plenty of restaurants in America that serve them, I couldn’t seem to find that smoky and slightly spicy aioli that rivaled the kind I had in Spain. So, I tried making it myself. Full disclosure: it took me several tries to get it right, but I think I finally found the (no pun intended) secret sauce.
I cut corners (and calories) by microwaving baby potatoes first, instead of cooking them the entire time in oil. Par-cooking the potatoes ensures fork-tenderness and a fluffy interior, but you’ll still get that golden-brown crust by finishing cooked potatoes in a skillet with olive oil.
These patatas bravas are good, but the pièce de résistance is truly the aioli (pronounced aye-oly…or, if you’re in Spain, allie-oly). I hate to brag, but this stuff is the bomb.com. Even my mayo-hating husband happily dunked his potatoes in this luscious red sauce. It’s more smoky than spicy, but you’ll still get a little kick at the end. Feel free to add more spice if that’s your style (you’re a rebel, and I like you already).
You'll feel like you're in Spain with these one-bite potatoes and smoky and slightly spicy aioli dipping sauce.
- 1 bag one-bite potatoes
- 2 tbsp. olive oil
- kosher salt to taste (I like quite a bit of salt on my potatoes)
- 1/2 cup mayonaise (use the real stuff here)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 clove garlic, smashed into a paste (again, use the real thing)
- kosher salt to taste
Place potatoes and 1/4 cup of water in a large, microwave-safe bowl and cover with plastic wrap (make sure your plastic wrap is microwave-safe).
Microwave potatoes for 5 minutes, or until fork-tender.
Drizzle olive oil in a large skillet, and turn stove to medium-high heat. When olive oil starts to shimmer (~30 seconds), carefully add potatoes.
While potatoes are cooking, mix all aioli ingredients together in a small bowl. Stir until combined.
After potatoes start to get crispy and golden-brown, remove from stove and serve immediately with aioli on the side.