Low Sugar Patatas Bravas

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the potatoes

2 lbs yukon gold potatoes, peeled and cut into 1 ½-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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3 cups olive oil or vegetable oil, for frying
1 tsp kosher salt

For the bravas sauce

2 tbsp olive oil
4 garlic cloves, thinly sliced
1 can (14 oz) crushed tomatoes
1 ½ tsp smoked paprika
½ tsp hot smoked paprika or cayenne pepper
1 tsp sherry vinegar
½ tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp kosher salt, plus more to taste

For the aioli

2 pasteurized egg yolks
2 garlic cloves, finely grated or minced
1 tbsp fresh lemon juice
½ cup olive oil
¼ tsp kosher salt

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Make the bravas sauce: Heat 2 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the sliced garlic and cook, stirring frequently, until golden at the edges and fragrant, about 2–3 minutes — watch closely so it doesn't burn.
2
Add the crushed tomatoes, smoked paprika, hot smoked paprika, sherry vinegar, sugar, and 1/4 tsp salt to the saucepan. Stir to combine and simmer over medium-low heat, stirring occasionally, until the sauce has thickened and deepened in color, about 15 minutes. Taste and adjust salt. Use an immersion blender (or transfer to a blender) and blend until smooth. Set aside.

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