Crispy Smashed Patatas Bravas with Smoky Tomato Sauce
Crispy smashed potatoes get the Spanish Patatas Bravas treatment in this flavor-packed dish! Served with a smoky, spiced tomato sauce and optional roasted garlic aioli, these crunchy, golden bites make the perfect side or snack.
Equipment
- Large baking sheet
- Blender or bullet for blending sauce
Ingredients
- 1 lb small white or red potatoes
- Olive oil, to drizzle after smashing the potatoes
- Salt and pepper, to taste
- Flaked sea salt
Smoky Bravas Tomato Sauce
- 1 (14.5-ounce) can diced or crushed tomatoes
- 2 garlic cloves, smashed
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- Splash red wine vinegar (or sherry vinegar)
Roasted Garlic Aioli, Optional
- 1 roasted head of garlic (drizzled with olive oil, salt, and pepper, roasted at 400°F for 45 minutes)
- ½ cup vegan mayo (such as Vegenaise)
- Squeeze of lemon
- Salt to taste
Instructions
- Boil the Potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain and let them cool slightly.
- Smash & Bake: Preheat the oven to 450°F (232°C). Transfer the cooled potatoes to a large baking sheet, then use the bottom of a glass or flat surface to gently smash each potato. Drizzle generously with olive oil, season with salt and pepper, and bake for 30–40 minutes, flipping halfway through, until golden brown and crispy.
- Make the Smoky Bravas Sauce: Make the Smoky Bravas Sauce: In a small saucepan, combine 1 14.5-ounce can diced tomatoes, 2 cloves smashed garlic, ½ tsp smoked paprika, ¼ tsp cayenne, ½ tsp salt, ¼ tsp black pepper, and a splash of red wine vinegar. Simmer over medium heat for 10–15 minutes to enhance the flavors. Once cooked, transfer to a blender or bullet and blend until smooth.
- Prepare the Roasted Garlic Aioli (Optional): Squeeze the roasted garlic cloves out of their skins and mash into a paste using the back of a knife. In a bowl, whisk together ½ cup mayonnaise, roasted garlic paste, a squeeze of lemon, and a pinch of salt until smooth.
- Serve & Enjoy: Plate the crispy smashed potatoes, sprinkle with flaked sea salt if using. Serve with smoky bravas sauce and / or roasted garlic aioli on the side or drizzled on top. Garnish with fresh parsley or an extra sprinkle of smoked paprika if desired.
Notes
Potato Type
Small waxy potatoes (like Yukon Gold or baby red potatoes) work best for crispy smashed potatoes.
Adjust the Spice
For extra heat, increase the cayenne or add a pinch of red pepper flakes.
Storage
Store leftover potatoes and sauce separately. Reheat in an oven or air fryer for crispiness.
Nutrition
Serving: 1 servingCalories: 210kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 450mgPotassium: 890mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 33mgCalcium: 40mgIron: 1.5mg
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