Patatas Bravas


This super easy version of this very popular tapa will be a crowd favorite!


2lb of baby yellow potatoes

1/4 cup of sea salt

1/4 cup of EVOO (Extra Virgin Olive Oil)

1/2 Jar of our Red Mojo

3/4 cup of Chopped Tomatoes (canned Ok)

1 teaspoon of sea salt

1 teaspoon of sugar

3 garlic cloves minced

1-2 Red Jalapenos chopped for heat (could used the green ones)

1/2 cup of Mayo

Juice of 1 lemon


They way you cook the potatoes has its trick, or truco like we say in Spanish


In a pot add washed potatoes 1/4 cup of sea salt and fill up with cold water about an inch above them.

Cook for about 15 min until fork tender

Remove almost all the water leaving about 1/4 inch at the bottom

Cook at high heat until the salted water is dry and it starts to crackle forming a crust of salt

Shake the pan and coat potatoes with the salt. (don’t worry it won’t be salty they will be creamy and delicious.)

Red Brava Sauce:

Brava means angry which refers to the kick they have of course in Spain they don’t really do spicy like our mexican friends do, so adjust the spicy heat to your liking.

Chopp the jalapenos in a small dice and saute for about 5 min add a pinch of salt. Add the tomatoes and cook for another 5 min

In a blender add the tomatoes, jalapenos, chopped garlic, 1/2 jar of Red Mojo, salt and sugar and blend. Add 2 tablespoons of Olive oil through the top, adjust seasoning if needed.

Easy Alioli:

1/2 cup of Mayo

2 garlic cloves minced

Juice of 1 lemon

1/4 cup of water

salt to taste

Mix all together in a blender

To serve:

Cut the potatoes in quarters, top them with the red brava sauce first and the the alioli, sprinkle with parsley.

For an extra crunch you can saute the potatoes in a pan with olive oil to crisp them up a bit before serving.