About this recipe

Crispy golden potatoes smothered in a smoky, tangy brava sauce — Spain's most beloved tapa. Chunks of potato are roasted until shatteringly crisp on the outside and fluffy within, then topped with a bold paprika-tomato sauce and a drizzle of creamy garlic aioli. Simple, satisfying, and endlessly crowd-pleasing.

Instructions

1. 1

   Preheat your oven to ![425°F]. Place the yukon gold potatoes chunks on a large baking sheet. Drizzle with 2½ tablespoons of the extra-virgin olive oil, season with fine sea salt and black pepper, and toss well to coat. Spread into a single layer, cut-side down where possible, leaving space between pieces so they roast rather than steam.

2. 2

   Roast the yukon gold potatoes for 35–40 minutes, flipping once halfway through, until deeply golden and crispy on the outside and completely tender inside. If they need more colour, switch the oven to ^[broil] for the final 2–3 minutes.

3. 3

   While the yukon gold potatoes roast, heat the remaining ½ tablespoon of extra-virgin olive oil in a small saucepan over ^[medium heat]. Add the garlic minced and cook, stirring, for about 1 minute until fragrant but not browned. Stir in the smoked paprika and hot smoked paprika and cook for 30 seconds. Pour in the crushed tomatoes, sherry vinegar, white sugar, and fine sea salt. Simmer over ^[medium-low heat] for 10–12 minutes, stirring occasionally, until the sauce thickens and deepens in colour. Taste and adjust seasoning.

4. 4

   In a small mixing bowl, whisk together the mayonnaise, garlic grated, lemon juice, and a pinch of fine sea salt until smooth. Taste and adjust lemon juice or fine sea salt as needed. Refrigerate until ready to serve.

5. 5

   Arrange the hot crispy yukon gold potatoes on a serving platter or individual plates. Spoon the warm brava sauce generously over the top, then drizzle with the garlic aioli. Scatter chopped Italian flat-leaf parsley over everything and serve immediately as a tapa or main alongside crusty bread.