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Restaurants›Tropical Beach Cafe›Patatas Bravas, Spicy-tangy Sauce, Rosemary Aioli Recipe

Patatas Bravas, Spicy-tangy Sauce, Rosemary Aioli Recipe

Name: Tropical Beach Cafes Patatas Bravas, Spicy-Tangy Sauce, Rosemary Aioli Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.2 kg russet potatoes; 2 tsp kosher salt; 500 ml vegetable oil (for frying); 2 tbs extra-virgin olive oil; 1 tsp fresh rosemary (finely chopped); 0.5 tsp freshly ground black pepper; 2 tbs olive oil; 1 tbs Spanish smoked paprika (pimentón), sweet or hot; 0.5 tsp hot smoked paprika or cayenne (optional, for extra heat); 2 clove garlic (minced); 1 shallot (finely diced); 2 tbs tomato paste; 400 g canned crushed tomatoes; 2 tsp sherry vinegar (or red wine vinegar); 0.5 tsp sugar; 50 ml water; 1 tsp salt; 0.25 tsp freshly ground black pepper; 2 egg yolks (room temperature); 1 clove garlic (minced); 0.5 tsp Dijon mustard; 0.5 tsp fresh rosemary (finely minced); 1 tbs fresh lemon juice; 100 ml extra-virgin olive oil; 50 ml neutral oil (grapeseed or sunflower); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh parsley (finely chopped); 0.25 tsp smoked paprika (for dusting); 2 lemon wedges

Inspired by Tropical Beach Cafe

Time1h

Serves4

Make Patatas Bravas, Spicy-tangy Sauce, Rosemary Aioli Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Crispy Potatoes

2 2/3 lb (1.2 kg) russet potatoes

2 tsp kosher salt

2 1/8 cup (500 ml) vegetable oil (for frying)

2 tbs extra-virgin olive oil

1 tsp fresh rosemary (finely chopped)

1/2 tsp freshly ground black pepper

Spicy-Tangy Bravas Sauce

2 tbs olive oil

1 tbs Spanish smoked paprika (pimentón), sweet or hot

1/2 tsp hot smoked paprika or cayenne (optional, for extra heat)

2 clove Garlic (minced)

1 shallot (finely diced)

2 tbs tomato paste

14 1/8 oz (400 g) canned crushed tomatoes

2 tsp sherry vinegar (or red wine vinegar)

1/2 tsp sugar

3 3/8 tbsp (50 ml) water

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Rosemary Aioli

2 egg yolks (room temperature)

1 clove Garlic (minced)

1/2 tsp Dijon mustard

1/2 tsp fresh rosemary (finely minced)

1 tbs fresh lemon juice

0.42 cup (100 ml) extra-virgin olive oil

3 3/8 tbsp (50 ml) neutral oil (grapeseed or sunflower)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Garnish

1 tbs fresh parsley (finely chopped)

1/4 tsp smoked paprika (for dusting)

2 lemon wedges

Method

Crispy Potatoes

Prep and par-cook

Peel (optional) and cut potatoes into 2–3 cm (about 3/4–1 inch) bite-sized cubes. Rinse in cold water until water runs clear to remove excess starch. Place potatoes in a pot, cover with cold water by 1 inch, add 1 tsp kosher salt, bring to a gentle boil, then simmer until edges are tender but center still slightly firm, about 6–8 minutes. Drain thoroughly and spread on a baking sheet to steam-dry for 10 minutes; gently shake the pan occasionally to rough up edges — this helps crisping.

Fry or roast

Option A — Fry: Heat vegetable oil in a heavy skillet or deep pan to 175°C (350°F). Fry potatoes in batches until golden-brown and crisp, 5–7 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with remaining 1 tsp kosher salt and black pepper. Option B — Roast: Preheat oven to 230°C (450°F). Toss par-cooked potatoes with 2 tbs olive oil and chopped rosemary. Spread on a rimmed baking sheet in a single layer and roast 25–30 minutes, turning once, until deeply golden and crisp. Season with salt and pepper while hot.

Keep potatoes warm in a low oven (100–120°C / 210–250°F) if making other components.

Spicy-Tangy Bravas Sauce

Cook the base

In a medium saucepan, heat 2 tbs olive oil over medium heat. Add the diced shallot and sauté until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Add spices and tomato

Lower heat slightly and stir in the smoked paprika and optional cayenne, stirring 15–20 seconds to bloom the spices (do not burn). Add the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Add the crushed tomatoes, water, sherry vinegar, and sugar. Stir to combine.

Simmer and finish

Bring to a gentle simmer and cook uncovered 12–15 minutes, stirring occasionally, until sauce thickens and flavors concentrate. Taste and season with 1 tsp salt and 1/4 tsp black pepper, adjusting vinegar or sugar to balance acidity and heat. For a smoother sauce, pulse briefly with an immersion blender or transfer a portion to a blender and blend until silky, then return to pan and warm through.

Rosemary Aioli

Emulsify

In a medium bowl, whisk together 2 room-temperature egg yolks, minced garlic, Dijon mustard, lemon juice, minced rosemary, and 1/2 tsp salt until combined. Begin adding oils very slowly: start with a few drops at a time while whisking vigorously to form an emulsion. As mixture thickens, stream in a thin steady ribbon of neutral oil, then alternate with olive oil, whisking until all oils are incorporated and aioli is thick and glossy (about 6–8 minutes). If it becomes too thick, whisk in 1 tsp warm water to loosen. Season with 1/4 tsp black pepper and additional salt to taste.

Safety note / alternative

If concerned about raw egg, use pasteurized yolks or substitute 120 g good-quality mayonnaise and whisk in lemon juice, garlic, Dijon, and rosemary.

Assembly & Garnish

Spoon a generous amount of warm bravas sauce onto a serving platter or individual plates. Pile the hot crispy potatoes on top or next to the sauce. Dot or drizzle the rosemary aioli over the potatoes in a pattern (or serve aioli on the side for dipping).

Sprinkle chopped parsley and a light dusting of smoked paprika over the finished dish. Serve immediately with lemon wedges on the side.