Patatas Bravas

1. Heat the oven and prep your pan. Place a rimmed baking sheet in the oven and preheat to 450°F. Heating the pan helps the potatoes start crisping the second they hit the metal.
2. Parboil for the best crunch. Add potatoes to a large pot and cover with cold water by 1 inch. Keep the chunks roughly the same size so they cook evenly. Stir in 1 tablespoon kosher salt and the baking soda. Bring to a boil, then reduce to a steady simmer until the outsides look slightly rough and the centers are just barely tender, 8 to 10 minutes. Drain well.
3. Rough them up. Let the potatoes sit in the colander for 2 minutes to steam-dry, then toss them around a bit to scuff the edges. Those shaggy edges become crispy gold later.
4. Season and roast. In a bowl, toss potatoes with olive oil, 1 1/2 teaspoons kosher salt, smoked paprika, garlic powder, and black pepper. Carefully remove the hot baking sheet, spread potatoes in a single layer, and roast 20 minutes. Flip, rotate the sheet (helpful if your oven has hot spots), then roast another 15 to 20 minutes until deeply browned and crisp.
5. Make the bravas sauce while the potatoes roast. In a small saucepan over medium heat, warm 2 tablespoons olive oil. Add onion and cook until soft, 4 to 5 minutes. Add garlic and cook 30 seconds. Stir in tomato paste, smoked paprika, sweet paprika (if using), cayenne, and cumin. Cook 1 minute to wake everything up.
6. Simmer and balance. Add crushed tomatoes, salt, and sugar or honey (if using). Keep it at a gentle simmer (not a hard boil) until thickened, 10 to 12 minutes. Turn off the heat, then stir in vinegar so the brightness stays bright. Taste and adjust salt, vinegar, and heat. If you want it smoother, blend carefully with an immersion blender.
7. Stir up the quick aioli. In a small bowl, mix mayo, grated garlic, lemon juice, and a pinch of salt. Thin with 1 tablespoon water (or a bit more) until drizzle-able.
8. Assemble and serve. Pile hot crispy potatoes onto a platter. Spoon bravas sauce over top and finish with a drizzle of aioli. Add parsley and a pinch of flaky salt if you have it, and if you like a little extra pop, a tiny splash of sherry vinegar right at the end. Serve immediately while the edges are still loud and crunchy.

Practical Tips and Variations

• Want extra crispy? After draining, let the potatoes air-dry for 5 minutes before tossing with oil. Less surface moisture equals more crunch.
• No smoked paprika? Use regular paprika and add a pinch of chipotle powder if you have it. If not, still delicious, just less smoky.
• Make it milder for kids: Skip cayenne, and serve bravas sauce on the side so everyone can choose their own adventure.
• Make it vegan: Use vegan mayo for the “aioli,” or swap in a lemony tahini sauce thinned with water and garlic.
• Shortcut bravas sauce: If you are in a rush, simmer canned crushed tomatoes with olive oil, garlic, smoked paprika, salt, and a splash of vinegar for 8 minutes. Not as layered, still a win.
• More tapas vibes: Serve with olives, marinated artichokes, pan con tomate, or a simple green salad. Something bubbly or citrusy to drink does not hurt either.
• Party move: Double the sauces. People will put them on everything in sight.

A quick note

Classic patatas bravas is often fried, and some versions lean more pepper-forward. This roasted, smoky-tomato version is the home-friendly route: less mess, still wildly satisfying.