I’ve got a very popular Spanish-inspired patatas bravas recipe for you, and it is absolutely fantastic! I’ve made this traditional Spanish tapa into a really tasty gluten free, dairy free and paleo version with a Whole30 compliant tomato & garlic aioli!
Is it a traditional play on patatas bravas?
This patatas bravas recipe is not fried which is typically how this tapas dish is served overseas. That doesn’t mean it isn’t *just* as delicious though.
This tapa is typically made with white potatoes, and they are cut into irregular cube shapes. They are then fried in oil and served with some sort of mayonnaise or tomato sauce.
I have been making roasted potatoes the same way for years, and I thought it was finally time to create something truly magical with them.
I knew that my homemade paleo mayonnaise would make an awesome base for the sauce, so that’s when I started experimenting…!
How to make the paleo mayonnaise base for tomato garlic aioli
That mayo recipe has been tried and true for years. You really have to make sure you are using the proper equipment though!
I use a jar that is very slightly wider than the base of the immersion blender. You let all of the ingredients settle for about one minute.
Then, you take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely. Turn it on and leave it on the bottom for about 20 seconds, until the whole bottom has turned white in color.
Very slowly lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 10 days. However, for this recipe, we are going to need in a few more things- check out the instructions in the recipe card! 🙂
To tell you the truth, Tim and I have been chatting about returning to Spain ever since we got back last April. it is our favorite place we’ve ever visited, and there are a few reasons why.
My opinion may be a little bit biased since we went while I was pregnant, and I absolutely enjoyed my pregnancy through and through. However, Tim was *not* pregnant, and he wants to return as well.
I think we felt more immersed in the culture than we normally do during international travels since we were able to communicate effectively. People were impressed with our Spanish speaking and understanding skill sets and wanted to welcome us.
More paleo potato recipes like this:
That being said, there are so many places we’re eager to travel to, and we probably should check out those places for the first time before we do a round two in España.
We are in the midst of planning a family reunion (on Tim’s side) in Montreal for later this year which is super exciting, but let’s get back to this patatas brvavas recipe for now… 😉
How can potatoes that aren’t fried taste so darn crispy and delicious?
The oven temperature and timing is key. I like to throw the broiler on low for a few minutes at the end to really make sure those taters are crunchy throughout.
I highly recommend eating these potatoes fresh. Sure, you can reheat them over low heat in a frying pan another day, but nothing is quite the same as fresh patatas bravas, you know!
These patatas bravas really take me back…
I cannot wait for you to try these patatas bravas. Eating this dish really takes me back to such a fun and exciting trip that we got to explore so much during.
Isn’t it insane how eating different tastes and textures can evoke memories wrapped in nostalgia? And so vividly, too?
For me, food and music are my biggest triggers. They are also the two things that move the needle for me most in my personal life. I’ve always been very much into exploring around musically.
Now, that I’m a foodie too, it’s like a ridiculous amount of nostalgia and joy that can potentially be unlocked at all times.
Well, what are you waiting for? I cannot think of anything better alongside breakfast or as an appetizer or snack than this patatas bravas recipe.
You are going to absolutely love it and keep coming back to it and over and over again.
I’ve actually made this tomato garlic aioli three times since making the potatoes. We’ve been eating it with our eggs in the morning, dipping roasted veggies in it, etc.
Happy cooking! Yummmm. 🙂
Patatas Bravas Recipe (Gluten Free, Dairy Free, Paleo)I've got a very popular Spanish-inspired patatas bravas recipe for you, and it is absolutely fantastic! I've made this traditional Spanish tapa into a really tasty gluten free, dairy free and paleo version with a Whole30 compliant tomato & garlic aioli!
|Cook Time||30 minutes|
|Prep Time||10 minutes|
This is the base (paleo homemade mayonnaise) for the tomato garlic aioli recipe!
- Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line two baking sheets with parchment paper and set aside.
- Add garlic cloves and tomato paste to the paleo mayonnaise base. Blend using an immersion blender until by moving it up and down slowly until smooth and creamy throughout. Taste for seasoning and set aside.
- In a large bowl, mix the potato cubes with the oil using your hands or a spoon until they are evenly coated.
- Spread the potatoes onto both parchment lined baking sheets. You will want to make sure they have some room and are in an even and flat layer on each sheet. Depending on the size of your oven, you may need to make these in two batches. You can alternatively put one baking sheet on a lower rack and move it up higher once the potatoes above are finished cooking.
- Bake at 425 degrees Fahrenheit for 25-30 minutes until they begin to turn golden brown. Turn the oven to a low broil for 4 minutes, flipping the baking sheet 180 degrees halfway through.
- Remove the potatoes from the oven and transfer to a serving platter to slightly cool. Serve with tomato garlic aioli and chopped fresh parsley.