Patatas Bravas with Garlic Aioli

Crispy, golden brown potatoes smothered with a slightly sweet, paprika tomato-based sauce. 

Course Main Course, Side Dish
Cuisine Mediterranean
Keyword patatas bravas
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Taavi Moore


  • 4 large russet potatoes
  • 1 tsp olive oil
  • Sea salt

Bravas Sauce

  • 1 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 tsp salt
  • 1 tsp paprika
  • Pinch of red pepper flakes
  • 3 cloves garlic, minced
  • 15 oz. can diced tomatoes
  • 1 tsp sugar
  • 2 bay leaves
  • 1/4 cup vegetable broth
  • 2 tsp red wine vinegar or sherry vinegar

Garlic Aioli

  • 3 tbsp vegan mayo
  • 1 tsp minced garlic


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or grease with cooking spray. Peel and dice potatoes into bite size pieces. Toss with olive oil and a pinch of salt. Bake for 30 min. until golden brown and tender. 

  2. While potatoes are baking, prepare the Bravas sauce. In a medium saucepan over medium-heat, add olive oil. Add onion and cook for 4-5 min until fragrant and translucent. Add salt, paprika, red pepper flakes, and garlic. Cook for an additional 3 min. Stir in the rest of the ingredients, except vinegar. Bring to a boil, then simmer for 20 min. until thickened to about half the amount. 

  3. Remove bay leaves. Transfer sauce to a blender. Pulse until smooth. Add in vinegar and pulse until combined. Set aside. 

  4. Once potatoes are done, transfer to a hot pan with a tsp of oil. Cook for 4-5 min. until crispy. Transfer to a plate and sprinkle with salt to taste. 

  5. Whisk together the mayo and garlic for the aioli. Serve potatoes with a generous drizzle of Bravas sauce and a sprinkle of fresh or dried basil. Pair with garlic aioli. Enjoy! 

Recipe Notes

(Optional) Add 1-2 tsp of hot sauce along with vinegar.