Fried potatoes are already pretty irresistible, let alone when they’re doused in a smoked paprika tomato sauce and aioli, a garlicky mayonnaise. A sparkling wine cuts right through the fattiness, leaving your palate refreshed and ready for another bite.
What are Patatas Bravas?
Spain’s most popular and simple tapas are patatas bravas, fried potatoes. Each tavern has its own version, with slight variations in the consistency, size or sauces. The patatas (potatoes) become bravas (strong) because of the slightly spicy tomato sauce drizzled on top. The purest form of the dish is with tomato sauce only, but many prefer the addition of aioli, which adds a nice creamy mouthfeel.
What is Aioli?
Aioli or Alioli is a garlicky emulsion, not quite a mayonnaise. Aioli is made from garlic and olive oil, while mayonnaise has egg yolks and canola oil. The version in the recipe is a quick way to emulate authentic aioli’s flavours, but isn’t the same.
Patatas Bravas and Cava – a Wonderful Match
Cava is a great match for tapas in general, but for patatas bravas in particular. It matches the dish’s rich flavours, and the wine’s acidity between bites is perfect for highlighting the sweet and salty contrast of the potatoes. The bubbles refresh the palate. Try it!
Patatas Bravas con Aioli Recipe and Wine Pairing
Course: TapasCuisine: SpanishDifficulty: EasyKeep the screen of your device on
Serves 4-6 as part of a Tapas spread.
Ingredients
600 g baby potatoes, washed and halved
2 cloves garlic, minced
1/2 tsp smoked paprika powder
1 tbsp garlic, chopped
2 tbsp olive oil
Salt and pepper to taste
- For the tomato-paprika sauce:
1 onion, diced
2 cloves garlic, minced
400 ml diced tomatoes (can)
2 tsp paprika powder
½ tsp cayenne pepper
olive oil for frying
Pinch salt
- For the aioli sauce
100 ml olive oil-based mayonnaise
1 clove garlic, minced
Juice of ⅓ lemon
Directions
- Boil the potatoes for 6 minutes and drain them.
- Preheat the oven to 200 ºC (390 ºF) and grease a baking dish.
- Heat oil in a skillet and fry the onion with garlic over medium heat. When the onion is translucent, add the diced tomatoes, paprika, cayenne pepper, and a pinch of salt. Let it simmer on low heat for 15 minutes.
- Divide the pre-cooked potatoes over the baking dish and season with salt and pepper. Add the garlic, paprika powder and olive oil and distribute well. Bake the potatoes for 30 minutes until golden.
- For the aioli sauce, add minced garlic to the lemon juice and let it sit for 10 minutes. Sieve out the garlic and mix the lemon juice with the mayonnaise.
- Purée the spicy tomato sauce. Drizzle sauce over the potatoes, then top it off with a drizzle of aioli. Finally, garnish with some parsley. Serve the patatas bravas immediately, with the remaining tomato sauce and aioli on the side.
Wine Pairings
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We’re rounding out our tapas spread with the Champioñes al Ajilo, or garlicky mushrooms. Did you enjoy our tapas recipes? Each month we feature recipes around a theme, from barbecue favourites to comfort classics. Moreover, we always provide tried-and-tested pairing suggestions with your monthly wines, delivered to your door. Sign up today, and start enjoying great food and wine combinations!