Patatas Bravas (Baked potatoes with alioli and spicy sauce)

From Jose Andres Made in Spain - Tapas book, I made this low-fat version:


For the Brava sauce:
  • 3  ripe tomatoes
  • 2 tbsp virgin olive oil
  • 1 bay leaf
  • 1/2 tbsp pimentón ahumado (Spanish smoked paprika)
  • 1 pinch cayenne pepper
  • 1 tsp sherry vinegar
For the potatoes:
  • 2 tbsp virgin olive oil
  • 6 normal Idaho potatoes peeled and cut into normal cubes 
 For the aioli:
  • 2 tbsp vegan mayonnaise
  • 4 large garlic cloves (smashed in the mortar)
Chives for garnish


Prepare the potatoes with the olive oil and bake them at 375F for about 30-35 minutes rotating them twice
To make the Brava sauce: cut each tomato in half lengthwise. Place a grater over a bowl and grate the open side of the tomatoes into the bowl. Strain the grated flesh to produce tomato puree.
Pour the olive oil in to a normal pan and warm it over a low heat. Add the tomato puree, bay leaf, pimenton, and cayenne. Raise the heat to medium and cook until the mixture reduces by one fourth and become a deep red color, about 10 minutes. Remove from heat. Add the vinegar and reserve.

Serve the potatoes on a serving plate topping with the brava sauce and the aioli garnishing with the chives.

Serves: 3-4

Patatas Bravas
Patatas Bravas