These naturally gluten free patatas bravas are the perfect addition to a tapas spread. We have tapas a lot and over time have really nailed the lightly spiced tomato sauce that makes this dish so delicious. Roasted potato bites, a generous helping of that sauce and swirls of aioli – I defy you not to love these!
Patatas bravas are traditionally make with deep fried potatoes, but my oven baked version is much healthier and easier to whip together at home. You can also leave them to cook while you are preparing other tapas dishes.
Our at home tapas feasts vary but some of our favourite dishes to include alongside these bravas are: Red Pepper Spanish Tortilla, chilli garlic prawns (sometimes with Homemade Garlic Bread for sauce mopping), chorizo in red wine, Pan Fried Scallops with Pea Puree & Crispy Pancetta, spiced chickpeas, roasted tahini cauliflower, padron peppers and a big green salad. For the three of us, we tend to make about three-four dishes plus a salad.
You could also serve these patatas bravas as part of a starter before a main course feast of homemade paella – try my Prawn, Chorizo & Vegetable Paella! It’s very much an English take on the classic Spanish dish, as I wanted to use ingredients that are easy to source, but it still tastes wonderful.
Patatas Bravas Recipe
It’s recipe time! If you enjoy these patatas bravas, I would be really grateful if you could review the recipe on the card below.
For the tomato sauce:
- Small white onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- A pinch of chilli flakes/0.25 tsp mild chilli powder
- 1.5 tbsp tomato ketchup
- 0.5 tsp white wine vinegar
- 400g tin plum tomatoes, juice drained off
For the potatoes:
- 500g new potatoes
- 2 tbsp olive oil
- Salt and pepper
- 3 tsp aioli/creamy garlic and onion dip
- Preheat the oven to 200C (fan). Dice the potatoes into bite-sized chunks and place them on a lined oven tray. Pop them into the oven to roast for 40 minutes (or until crispy and cooked through).
- While the potatoes are cooking you can prepare the sauce. First, finely dice the onion and soften in a small pan, over a low-medium heat, for 10 minutes.
- Add the garlic, paprika, chilli flakes and ketchup and stir until fragrant (about two minutes).
- Now drain any excess juice from the tinned plum tomatoes and use your hand to crush them into pieces and drop into the pan. You want the tomatoes to all be broken into fairly small chunks. Add the white wine vinegar and stir everything to combine.
- Cook over a medium heat for 10 minutes, until the sauce has thickened. Season to taste with salt and pepper and then leave on a very low heat until the potatoes are ready.
- To serve, spread the potatoes out in a large bowl or serving platter. Spoon the tomato sauce over the top of the potatoes, then finish by swirling the aioli through the tomato sauce. Serve while still hot.
If you’ve enjoyed this patatas bravas recipe, why not give some of my other gluten free meal ideas a try:
Enjoy! Laura xxx