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Smashed Patatas Bravas

5 from 1 vote
Crispy smashed potatoes served with a homemade bravas sauce.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 2
Course: Snack
Cuisine: Spanish
Calories: 692
Ingredients Method

Ingredients
  

  • 700g/1½lbs baby potatoes
  • 1 tbsp salt for boiling
  • 3 tbsp olive oil
Bravas Sauce
  • 4 tbsp olive oil
  • 2 garlic cloves sliced
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • 1 tsp hot paprika
  • 1 tsp chilli flakes optional, if you like spice
  • 1 tbsp corn flour mixed with 2 tbsp water
  • 250ml/1cup vegetable stock
  • ½ tsp red wine vinegar or sherry vinegar
  • 1 pinch sea salt
To serve
  • aioli optional
  • fresh parsley finely chopped, optional

Method
 

  1. Bring a large pot of water to the boil, add the salt. Add the potatoes and boil for 20-25 minutes until soft.
  2. Drain and allow to steam dry for 5 minutes in the colander.
  3. Preheat the oven to 200℃/180℃ fan (390℉).
  4. Tip the potatoes onto a large lined baking trays and smash with a fork, potato masher, or glass. The thinner you smash them, the crispier they will be. Thicker potatoes will be fluffier on the inside, both ways are delicious! Allow to steam dry again for 5 minutes.
  5. Drizzle the smashed potatoes with the olive oil and season to taste with salt.
  6. Bake for 30-40 minutes until crispy, no need to flip. Whilst the potatoes are cooking, make the bravas sauce.
Bravas sauce
  1. Heat the oil in a medium pan. Add the garlic and fry until golden brown. Remove the garlic with a slotted spoon.
  2. Turn the heat to low and add the tomato purée, both paprikas, and the chilli flakes (if using). Allow the spices to infuse into the oil for one minute.
  3. Add the corn flour slurry and whisk to combine. Slowly pour in the vegetable stock, whisking constantly until the sauce has thickened to a cream-like consistency. Add a pinch of sea salt and the red wine vinegar and whisk to combine. Remove from the heat.
Assembling the potatoes
  1. Once cooked, tip the potatoes into a serving bowl. Drizzle generously with the bravas sauce and serve with aioli and fresh parsley, if desired.