Patatas Bravas
When life is crazy, and you want a quick side dish that makes you feel like you’re eating on the Mediterranean, this Spanish inspired side dish has the right balance of spicy and smokiness, with a hint of garlicy deliciousness with the Shawarma sauce. The best part is it’s baked!! So, you can indulge without the guilt!! These potatoes are addictive!!
Ingredients
Potatoes:
- 2 1/2 pounds Yukon gold potatoes cut into a 3/4-inch dice
- 1/4 cup olive oil
- Salt and pepper
- Chopped parsley for garnish, optional
Salsa Brava:
- 2 tbps olive oil
- 2 garlic cloves minced
- 12 oz of your favorite spicy marinara sauce
- 1 tsp Spanish smoked paprika
- Salt, as needed
Garlic Aioli
- 6oz Shawarma Sauce
- 2 tsp Buttermilk or Water
Instructions
Potatoes:
- Place a large baking sheet in cold oven and preheat oven to 400 degrees Fahrenheit
- Place potatoes to mixing bowl, then add 1/4 cup olive oil, salt and pepper, stir to make sure potatoes are fully coated.
- Carefully remove hot baking sheet from oven, spray pan with non-stick baking spray, and pour potatoes onto the hot baking sheet, arranging them in a single layer.
- Return to oven and bake for 20 minutes.
- Remove sheet from oven and use a spatula to flip the potatoes, then return to the oven for another 15-25 minutes, or until potatoes are golden and crispy.
Salsa Brava:
- Heat olive oil in a sauté pan over medium heat.
- Add garlic and stir until fragrant (it is very important you don’t burn the garlic). Add marinara, salt, paprika (cayenne pepper or hot sauce if not using spicy marinara), stir to combine and bring to a simmer.
- Reduce heat and allow to simmer on low for about 5 minutes, stirring until combines. Taste and adjust seasonings if needed.
Garlic Aioli
- Combine Shawarma sauce with buttermilk (water is fine to use if you do not have buttermilk). You are just thinning out the Shawarma sauce to drizzle.
To Serve:
- Place the salsa brava on the bottom of your serving plate and spread out.
- Pile the warm potatoes in the middle of the salsa brava, making sure you can still see the salsa brava.
- Drizzle the garlic aioli over the potatoes
- Top with fresh chopped parsley for garnish if desired.
Note: You can keep the sauces on the side for dipping, if preferred
