No-Fry No-Bake Spicy Patatas Bravas | The Perfect Summer Tapas Dish
Patatas bravas are possibly the most popular tapas dish in Spain. Like seriously, you will find a plate of these beautiful potatoes at almost every bar & restaurant. But let me tell you, each region makes their own style. So in this post, I will show you how to make my favorite patatas bravas during summer.
The beauty of these Spicy Patatas Bravas, is that we are not going to fry or roast the potatoes. Instead, we´re going to give them a quick boil, which gives the potatoes a beautiful melt-in-your-mouth texture. But the real winner? The spicy garlic sauce, as it takes these taters to the next-level.
To make these patatas bravas I used baby new potatoes. But you can use any potatoes you like. Just make sure they are more waxy than starchy (think yukon gold, golden delight & red potatoes). As that is what really helps at achieving that melt-in-your-mouth texture.
TIPS & TRICKS to Make this Recipe: It took me exactly 25 minutes to perfectly cook the potatoes, but it might take you less or more. Either way, you want them fully cooked through but without falling apart.
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Watch the Video Below on How to Make No-Fry No-Bake Spicy Patatas Bravas
No-Fry No-Bake Spicy Patatas Bravas
- 15 baby new potatoes
- 1/2 cup mayonnaise 125 grams
- 1 clove garlic
- 1 tsp hot smoked Spanish paprika 2.30 grams
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- handful fresh chives
- pinch sea salt
- dash black pepper
- 15 toothpicks
Give the potatoes a quick rinse under cold water to remove any excess dirt, then add them into a stock pot, all in a single layer, fill with cold water, to about 1 inch (2.50 cm) over the potatoes, season generously with sea salt and heat it with a high heat
Meanwhile, add 1/2 cup mayonnaise into a medium sized bowl, finely grate in 1 large clove of garlic, add in 1 tsp hot smoked Spanish paprika, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until creamy and set aside
Once the potatoes are fully cooked through (it was exactly 25 minutes in my case, you can always pierce them with a toothpick, if it easily goes in they are ready), remove them from the heat and drain into a strainer, shake off any of the excess water
Add the potatoes into a serving dish, all in a single layer
Transfer the spicy sauce into a small plastic bag, cut off the tip and squeeze a generous portion over each potato, then pierce each one with a toothpick and sprinkle with finely chopped chives, enjoy!
Get the Hot Smoked Spanish Paprika I used to make this Recipe
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