Patatas bravas with Garlic Aioli

Crispy fried potato cubes with a spicy tomato sauce flavored with paprika and garlic aioli. A classic tapa for sharing that comes together quickly in the home kitchen.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 800 g Waxy potatoes
• 160 ml Olive oil
• 1 tsp Salt
• 1 pc Onion
• 3 pc Garlic
• 300 g Passata
• 1 tbsp Tomato paste
• 1 tsp Sweet smoked paprika powder
• 1 pinch Cayenne pepper
• 1 tbsp White wine vinegar
• 100 ml Water
• 1 pc Egg yolk
• 1 tsp Lemon juice
• 1 bunch Parsley

Method

1. Peel or thoroughly wash the potatoes, cut them into roughly 2 cm cubes and pat them very dry with kitchen paper.
2. Heat 60 ml olive oil in a large pan over medium heat. Fry the potato cubes in two batches for about 15 minutes, turning them repeatedly, until they are crispy on the outside and soft inside. Season with 1 tsp salt and drain on kitchen paper.
3. Finely dice the onion and finely chop 2 garlic cloves. Heat 1 tbsp frying oil in the pot and sweat the onion and garlic over medium heat for about 5 minutes until translucent.
4. Stir in the tomato paste and fry briefly. Stir in the sweet paprika powder and cayenne pepper, then add the passata, white wine vinegar and water. Simmer the sauce uncovered for about 10 minutes until slightly thickened, and season with salt. If desired, blend smooth with an immersion blender.
5. For the aioli, put the egg yolk with a pinch of salt, the lemon juice and 1 finely grated garlic clove into a bowl. Incorporate the remaining olive oil (100 ml) first drop by drop, then in a thin stream, whisking constantly with a whisk or immersion blender, until a creamy mayonnaise forms. Season with salt.
6. Arrange the potato cubes on plates, spoon the warm tomato sauce over them and place a dollop of aioli beside them. Sprinkle with chopped parsley and serve immediately.