Whole30 Patatas Bravas Recipe

Whole30 Patatas Bravas

Ingredients

For the Potatoes:

• 2 lbs russet potatoes, scrubbed and cut into 1-inch cubes
• 3 tbsp extra virgin olive oil
• 1/2 tsp black pepper
• 1 1/2 tsp kosher salt

For the Bravas Sauce:

• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup yellow onion, finely diced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 tsp smoked paprika
• 1 tsp paprika
• 1/8 tsp cayenne (optional, for extra heat)
• 4 whole canned tomatoes (preferably San Marzano) plus 1/4 cup of the tomato juice
• 1/2 cup low-sodium chicken broth
• 2 tbsp sherry vinegar

Garlic Aioli:

• 1/2 cup homemade mayo
• 2 cloves garlic, minced
• Salt, to taste

Instructions

Note: If you plan to roast the potatoes in the oven, follow the oven-roasted method in the Notes section first. If you’re using an air fryer, you can make the bravas sauce first and then cook the potatoes in the air fryer while the sauce stays warm.

Make the Bravas Sauce

1. Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the diced onion and garlic and cook, stirring, until the onion is just tender, about 4 minutes.
2. Add the salt, black pepper, smoked paprika, paprika, and cayenne (if using). Stir and cook for about 2 minutes until the spices are fragrant and lightly toasted.
3. Add the canned tomatoes, 1/4 cup of the tomato juice, chicken broth, and sherry vinegar. Bring the mixture to a rapid simmer, then reduce heat and simmer, stirring occasionally, until the tomatoes break down and the flavors meld, about 10 minutes.
4. Use an immersion blender to puree the sauce until smooth. (Alternatively, transfer the sauce to a blender or food processor and blend until smooth.) Return the sauce to the skillet and keep it warm over low heat, uncovered, stirring occasionally.

For the Air Fryer Potatoes

1. Toss the potato cubes with 3 tablespoons of olive oil, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper until evenly coated.
2. Preheat the air fryer to 400°F for at least 5 minutes. Place the potatoes in a single layer (cook in batches if necessary to avoid overcrowding). Air fry at 400°F until potatoes are cooked through and golden at the edges, about 10–12 minutes, tossing halfway through.

Make the Garlic Aioli

1. In a small bowl, combine the homemade mayonnaise with the minced garlic. Season with salt to taste and set aside.

Serve

1. Arrange the crispy potatoes on a platter. Spoon the warm bravas sauce over the potatoes, then drizzle with garlic aioli. Finish with flaky sea salt if desired and serve immediately.

Notes

Oven-Roasted Method for the Potatoes:

Preheat the oven to 425°F.

After cutting the potatoes, place them in a large bowl and cover with cold water. Soak for at least 30 minutes or up to overnight to remove excess starch and help the potatoes crisp in the oven. Drain and rinse, then pat the potatoes dry with a towel.

Toss the dried potatoes with olive oil, salt, and pepper. Spread them in a single layer on a parchment-lined sheet pan. Roast until golden and crispy, about 25–30 minutes, turning once halfway through cooking.

Tips & Serving Suggestions

This Whole30 patatas bravas works well as an appetizer or as a side. The bravas sauce often yields extra — try spooning leftover sauce over baked white fish or roasted vegetables. For the smokiest flavor, use high-quality smoked paprika. If you want more heat, increase the cayenne slightly, or leave it out for a milder sauce. Serve immediately for the crispiest texture.

Nutrition information is approximate and should be used as a guideline only.