Barcelona Wine Bar in Brookline is one of my favorite restaurants in the area. Not only is it close to home, but the food is great, the staff is awesome, tapas are reasonably priced and the sangria is always on point. They recently opened a second Massachusetts location in the South End. If you haven’t check them out, put it on your bucket list.
One dish we always get is the patatas bravas: fried potatoes with spicy tomato sauce. This dish also has a mayo drizzled on top. Since I can’t — or shouldn’t — eat out at Barcelona Wine Bar every day, I thought I’d try to replicate this delish dish on my own. The spicy tomato sauce isn’t quite right, but this version is simple, tasty and not all that bad for you.
At the base, the potatoes are baked instead of fried. The tomato sauce seasoned with smoked paprika and cayenne pepper. Finally, instead of mayo I stirred up a special Greek yogurt aioli. My test subjects? My favorite gal pals and Grandma Carol.
The dish was a hit! Next time, I’ll crisp the potatoes more and blend the sauce smoother. Recipe below!
Healthy Patatas Bravas Recipe
For the roasted potatoes:
2 pounds of small yellow/golden potatoes, or medley bag
2 Tbsp olive oil
Pinch of salt
For the spicy tomato sauce:
1 Tbsp olive oil
1 small yellow onion (or 1/2 large), diced
1 can unsalted diced tomatoes
1 Tbsp smoked paprika
2 tsp garlic powder
½ tsp cayenne pepper
½ tsp salt
1 tsp honey (or sugar)
Greek yogurt aioli:
1/2 cup plain Greek yogurt
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 Tbsp fresh lemon juice
- For the potatoes: Pre-heat the oven to 400 degrees. Chop potatoes into bite-sized pieces (skin on) and then toss with oil and salt. Add the chopped potatoes to a baking sheet and roast for 40-50 minutes (or until desired crispness), flipping them halfway through.
- For the sauce: While the potatoes bake, prepare the spicy tomato sauce. Heat the olive oil in a sauce pot, add the onion and cook until fragrant. Add all the remaining ingredients to the pan and increase the heat to bring sauce to a simmer for 10 minutes. Taste to see if you need more spice. Optional: Let cool slightly and add to a food processor if you want a smoother consistency.
- For the Greek yogurt aioli: Stir all ingredients together. (Phew! That one was easy.)
- Put it all together: Once the potatoes have reached a desired crispness, add them to a large serving bowl or dish. Pour the tomato sauce over the potatoes, drizzle the aioli and then garnish with fresh chopped parsley.
Serve immediately and enjoy!