Papas Bravas
This spicy potato dish is bold in flavor without being too spicy. This version of Papas Bravas is crispy, baked rather than fried. The smoky salsa brava and the garlic aioli make this dish irresistible.
Servings 4
Ingredients
- 2-1/2 lbs Yukon gold potatoes ~4 large potatoes, peeled, cut into cubes
- ¼ c vegetable oil
- ½ tsp salt
- ½ tsp umami seasoning (MSG)
- Pepper to taste
Salsa Brava
- 2 Tbsp vegetable oil
- 1 sweet yellow onion chopped
- 3 garlic cloves chopped
- 1 28 oz canned tomatoes, crushed
- 2 tsp smoked paprika
- ¼ tsp cayenne pepper or to taste
- 2 to 3 dashes hot sauce or to taste
Garlic Aioli Sauce
- ¼ c mayonnaise
- 1 garlic clove pressed
- 1 tsp fresh lemon juice
- ½ tsp salt
- ½ tsp umami seasoning (MSG)
- Fresh parsley chopped, for garnish (optional)
Instructions
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Preheat oven to 400 degrees F.
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In a large saucepan, boil the potatoes in water for 20 to 30 minutes, or until tender but firm, then remove from the heat and drain. Return the drained potatoes to the saucepan and fold in the oil, salt, umami seasoning, and pepper. Stir until fully coated. Spread the potatoes in a single layer on a large baking sheet and bake for 30 to 40 minutes, or until golden brown, stirring halfway through.
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Meanwhile, in a medium skillet, heat the oil over medium heat. Add the onions and cook for 2 to 3 minutes, or until tender. Add the garlic and cook for another 30 seconds, or until fragrant. Add the tomatoes, smoked paprika, cayenne pepper, and hot sauce, stir to combine, then bring to a simmer. Reduce the heat and simmer for 20 minutes, stirring occasionally.
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In a small mixing bowl, mix all the aioli ingredients.
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To serve, you may keep the sauces on the side or drizzle both over the potatoes and serve with extra of each for dipping. If desired, top with freshly chopped parsley.
Recipe Notes
Photo credit: Sylvia Klinger