A classic Spanish tapas dish, patatas bravas pairs crisp potato cubes with a spicy tomato sauce and garlic mayonnaise. Served in small plates at bars, it is known for its lively contrast of flavors.
Toss the potato cubes with olive oil. Roast in an oven preheated to 220°C / 430°F for 25–30 minutes, turning occasionally, until crisp and golden.
Cook the tomato in olive oil over medium heat for 8 minutes. Add the sweet and hot paprika, sugar, and vinegar, and cook for 5 more minutes. Blend until smooth.
Stir together the mayonnaise and garlic.
Transfer the crisp potatoes to a serving plate. Drizzle with the sauce and garlic mayonnaise, and serve hot.
Store the potatoes and sauce in separate covered containers in the refrigerator for up to 2 days. Reheat the potatoes in the oven to preserve their crispness; a microwave will make them soggy.
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