Extra Virgin Olive Oil Red Cayenne Chili Olive Oil

Red Cayenne Chili Olive Oil Patatas Bravas with Extra Virgin Olive Oil

Name: Cayenne Olive Oil Patatas Bravas with Extra Virgin Olive Oil
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 2.5 Lbs. White potatoes; ½ Tsp. Baking soda; ¼ Cup Extra Virgin Olive Oil (Robust); Salt and pepper, to taste; Parsley, to garnish; 2 Tbsp. Red Cayenne Chili Olive Oil; 1 28oz can tomatoes; 1 Sweet or yellow onion, diced; 3 Cloves garlic, minced; 2 Tsp. Spanish Smoked Paprika; ¼ Cup mayonnaise; 1 Garlic clove, grated; 1 Tsp. Lemon juice

Aug 05, 2024

Patatas bravas is a classic Spanish tapas dish that you can easily whip up at home! Our Red Cayenne Chili Olive Oil shines in the salsa brava; the spicy red sauce with smoked paprika that is the hallmark of this dish. Trust us, you will be glad this recipe makes a big batch!

Cayenne Olive Oil Patatas Bravas with Extra Virgin Olive Oil

Rated 5.0 stars by 2 users

Cuisine

Spanish

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Image of Cayenne Olive Oil Patatas Bravas with Extra Virgin Olive Oil

Ingredients

Potatoes

2.5 Lbs. White potatoes
½ Tsp. Baking soda
¼ Cup Extra Virgin Olive Oil (Robust)
Salt and pepper, to taste
Parsley, to garnish

Salsa Brava

2 Tbsp. Red Cayenne Chili Olive Oil
1 28oz can tomatoes
1 Sweet or yellow onion, diced
3 Cloves garlic, minced
2 Tsp. Spanish Smoked Paprika

Garlic Sauce

¼ Cup mayonnaise
1 Garlic clove, grated
1 Tsp. Lemon juice

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Directions

Preheat the oven to 425°F (220°C). In a large pot, bring water to a boil and add the diced potatoes and baking soda. Cook for about 5 minutes, then drain.
Transfer the potatoes to a bowl and toss with Extra Virgin Olive Oil, salt, and pepper. Spread them out in a single layer on a baking sheet
Roast the potatoes in the preheated oven for about 30-35 minutes, flipping halfway through, until they are golden brown and crispy.
While the potatoes are roasting, heat the Red Cayenne Chili Olive Oil in a saucepan over medium heat. Add the minced garlic and diced onion, and cook until softened.
Stir in the crushed tomatoes and smoked paprika. Simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste.
In a small bowl, whisk together mayonnaise, grated garlic, and lemon juice.
Plate the potatoes and drizzle with salsa brava and garlic sauce. Garnish with parsley and serve. Enjoy!