Make these crispy Spanish potatoes with no deep frying required.
In southern Spain, theyre served with a spicy, tomato-less paprika sauce.
Making Patatas Bravas at Home
Spain has a culture of going out.
Simply Recipes / Mark Beahm
But, if Im going to make it at home, I want it to be easy.
To make patatas bravas more quickly and simply, I utilize a couple of shortcuts.
Ive also figured out a shortcut to my preferred tomato-based brava sauce to decrease the amount of work.
Simply Recipes / Mark Beahm
Since theyll roast afterward, the potatoes dont need to be fully tender.
But dont be afraid to mix it up with a flavored sauce every once in a while.
I especially like using a roasted garlic tomato sauce for the base.
Simply Recipes / Mark Beahm
Add the diced potatoes to a large microwave-safe bowl.
Cover the bowl and microwave in 2-minute intervals.
Test the potatoes with a paring knife after each round and give them a stir.
In my 800-watt microwave, this took 8 to 10 minutes, but your timing may vary.
Drain any water collected in the bowl and blot the potatoes dry with a paper towel.
Add 2 tablespoons of olive oil and the salt and pepper and toss until the potatoes are evenly coated.
Spread the potatoes into a single layer on a baking sheet.
Bake until beginning to crisp on the bottom, 20 minutes.
Bring to a simmer over medium heat.
Reduce the heat to low and simmer until the flavors meld, about 5 minutes.
To serve, transfer the potatoes to a serving platter.
Drizzle the tomato sauce and aioli over the potatoes, serving extra sauce in bowls on the side.
Garnish with parsley, if desired.
Reheat the potatoes in a 400F oven for 10 to 15 minutes.
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