Best 4 Grilled Potatoes With Spicy Tomato Aioli Patatas Bravas Recipes
Calling all potato enthusiasts and spice aficionados! Get ready to embark on a culinary journey to create the ultimate grilled potatoes with spicy tomato aioli, also known as patatas bravas. This classic Spanish dish is a symphony of flavors, textures, and colors that will tantalize your taste buds.
Our recipe collection offers a delightful array of variations on this beloved dish. From the traditional patatas bravas with its fiery tomato sauce and smoky paprika, to the unique spin of patatas bravas with chorizo and piquillo peppers, there's a recipe here to suit every palate. We'll also explore a vegan version of patatas bravas, showcasing the versatility of this dish. And for those who love a bit of adventure, we'll introduce you to patatas bravas with Romesco sauce, a nutty and flavorful sauce that adds a touch of sophistication to this classic dish. So, gather your ingredients, fire up your grill, and let's dive into the world of grilled potatoes with spicy tomato aioli.
GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain, let cool and cut each potato into 3/4-inch thick slices.
- Heat the grill to high.
- Brush the tomatoes with the some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from the grill when charred.
- Place the tomatoes, mayonnaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
- Brush the potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grill until lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.
PATATAS BRAVAS HOME FRIES WITH ROASTED TOMATO AIOLI
Provided by Bobby Flay
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
- Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
- Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.
PATATAS BRAVAS WITH SAFFRON AïOLI
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel-lined baking sheet; let cool.
- Working in two batches, fry the potatoes in 365˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels.
- Meanwhile, make the aïoli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt.
- Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron aïoli.
GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)
Make and share this Grilled Potatoes With Spicy Tomato Aioli (Patatas Bravas) recipe from Food.com.
Provided by jkoch960
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain and let cool and cut each potato into 3/4-inch thick slices.
- Heat the grill to high.
- Brush the tomatoes with some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from grill when charred.
- Place the tomatoes, mayonaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
- Brush potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grilluntil lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.
Nutrition Facts : Calories 332.7, Fat 15.2, SaturatedFat 2.1, Cholesterol 1, Sodium 45.7, Carbohydrate 45.4, Fiber 7.3, Sugar 4.3, Protein 5.1
Tips:
- Choose the right potatoes: For the best results, use a firm potato variety that will hold its shape when cooked, such as Yukon Gold or russet potatoes.
- Cut the potatoes evenly: This will help them cook evenly. If you are using a mandoline, be sure to use a sharp blade.
- Soak the potatoes in water: This will help to remove excess starch and prevent them from sticking together.
- Dry the potatoes thoroughly: This will help them to crisp up when grilled.
- Use a hot grill: This will help to create a nice crust on the potatoes.
- Don't overcrowd the grill: This will prevent the potatoes from cooking evenly.
- Flip the potatoes halfway through cooking: This will help them to cook evenly on all sides.
- Season the potatoes with salt and pepper: You can also add other herbs and spices, such as garlic powder, paprika, or cumin.
- Serve the potatoes immediately: They are best enjoyed hot and crispy.
Conclusion:
These grilled potatoes with spicy tomato aioli are a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are crispy on the outside and fluffy on the inside, and the spicy tomato aioli adds a delicious kick of flavor. This recipe is sure to be a hit with your family and friends!
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