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Easy Crispy Patatas Bravas Recipe with Spicy Aioli Sauce

crispy patatas bravas - featured image
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A quick and easy recipe for crispy oven-roasted potatoes paired with a creamy, smoky, and spicy aioli sauce. Perfect for snacks, appetizers, or sides without the need for deep frying.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil (extra virgin recommended)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon cornstarch or all-purpose flour
  • 1/2 cup mayonnaise
  • 2 cloves garlic, finely minced or grated
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon juice, freshly squeezed
  • 1/4 teaspoon cayenne pepper or hot sauce (optional)
  • Salt to taste

Instructions

  1. Preheat your oven to 425°F (220°C) and position a rack in the center.
  2. Peel and cut potatoes into roughly 1-inch cubes. Rinse under cold water to remove excess starch, then pat dry thoroughly with a clean kitchen towel.
  3. In a large bowl, toss the potatoes with olive oil, smoked paprika, cayenne pepper, salt, black pepper, and cornstarch or flour until evenly coated.
  4. Spread the potatoes out in a single layer on a baking sheet or roasting pan. Avoid overcrowding; use two pans if necessary.
  5. Bake for 15 minutes, then gently flip the potatoes with a spatula. Continue roasting for another 10-15 minutes until golden brown and crispy on all sides.
  6. While the potatoes roast, prepare the spicy aioli by whisking together mayonnaise, minced garlic, smoked paprika, lemon juice, cayenne pepper or hot sauce (if using), and salt in a small bowl. Chill until ready to serve.
  7. Serve the crispy patatas bravas hot with a generous dollop or drizzle of spicy aioli on top or on the side for dipping.

Notes

Pat dry potatoes thoroughly to ensure crispiness. Use cornstarch or flour coating for a crunchy exterior. Avoid overcrowding the pan to prevent soggy potatoes. High heat roasting at 425°F is essential. Flip potatoes halfway through cooking. For extra crispiness, finish under the broiler for 2-3 minutes, watching carefully. Aioli can be made ahead and tastes better after chilling. Reheat leftover potatoes in oven or air fryer to restore crispiness.

Nutrition

Keywords: patatas bravas, crispy potatoes, spicy aioli, tapas, appetizer, easy recipe, oven-roasted potatoes, smoky paprika

Find it online: https://rowanrecipes.com/easy-crispy-patatas-bravas-recipe-with-spicy-aioli-sauce-tutorial/