This smoky, fiery tapas is so popular in Madrid that many bars have their own version. They are usually deep-fried but I prefer to bake them for ease.
Servings: 4 as tapas
Potatoes
1.5 lbs (750 g) Yukon gold potatoes, peeled and cut in a rough 1-inch dice
3 tbsp olive oil
Salt and freshly ground pepper
Bravas sauce
1 tbsp olive oil
1/2 cup chopped Spanish onion
1 tbsp chopped garlic
1 tsp or more hot smoked Spanish paprika
1/4 tsp red chili flakes
1 796 ml can tomatoes, puréed
1/2 cup water
1/4 tsp sugar
2 tbsp sherry vinegar
Aioli
1/4 cup mayonnaise
1/2 tsp minced garlic or more to taste
1 tsp lemon juice
1 tbsp chopped parsley
Method
Preheat oven to 400 F
Toss potatoes with oil and season with salt and pepper. Place on baking sheet and bake for about 30 to 35 minutes or until golden and tender, turning occasionally. Remove from oven and sprinkle with extra salt. Reserve.
Heat oil in skillet over medium low heat. Add onion and garlic and sauté for 7 to 10 minutes or until soft. Stir in paprika and chili flakes and cook for 1 minute. Add tomatoes and water and bring to boil. Reduce heat and simmer for 10 to 15 minutes or until thickened. Add sugar and sherry vinegar and bring back to boil. Season well with salt to taste. Reserve.
Combine mayonnaise with garlic and lemon juice. Season with salt and pepper.
Place potatoes on serving plate and top with tomato bravas sauce. Streak with the aioli and sprinkle with parsley.
Lucy Waverman