Patatas Bravas for #SundaySupper


Hi friends, did you miss me? Well, after a month long hiatus I am inching my way back into the blogging world. I STILL don’t have my computer back from the repair shop, so it will continue to be a little slow around here until I am fully functioning, but I was just to excited to miss this event. I had to make it work.

Tapas have become one of my favorite ways to dine over the past few years. We have a few local tapas restaurants. When we are feeling indecisive that’s where we head. Order a few tapas, some sangria, and it’s a good night.

Most of the tapas restaurants we visit aren’t traditional Spanish style tapas, but more of a general small plates theme, but there is one Spanish style tapas restaurant in the area that we check out when we are nearby.

Our staple dish is patatas bravas, along with a chicken or seafood, and a vegetable dish.

I decided to try my hand at homemade patatas bravas, following a recipe claiming to be like our favorite restaurant. And I’m happy to report that Hugs ‘n Kitchen nailed it with her patatas bravas. My husband happily scarfed down the entire bowl, while I snuck one or two.


5.0 from 1 reviews
Patatas Bravas for #SundaySupper
Prep time
Cook time
Total time
Serves: 4
  • 2 large russet potatoes, about 2 lbs
  • 2 tablespoons white vinegar
  • 2 tablespoon + extra for seasoning kosher salt
  • 1 egg yolk
  • 1 teaspoons Dijon mustard
  • 1 teaspoon lemon juice
  • 2 small cloves garlic, minced
  • ¼ cup vegetable oil
  • ¼ cup olive oil
  • Pepper, to taste
  • Vegetable oil, for frying
  • 2 teaspoons paprika
  • Green onions, for garnish
  1. Chop potatoes into 1” cubes. Put in medium sauce pan, add enough water to cover, add vinegar and salt, bring to boil over high heat. Cook until fork tender, about 7-10 minutes. Drain and set aside.
  2. Being making the aioli, combine egg yolk, mustard, lemon, and garlic in a food processor. Blend for 10 seconds, add vegetable oil and blend until thickened and combined. Transfer to a bowl, whisk in olive oil and season to taste with salt and pepper.
  3. Heat oil in a large non stick skillet. Add potatoes, working in two batches, cook evenly on all sides until golden brown. Remove to a paper towel lined plate to drain. Salt and pepper to taste.
  4. To serve drizzle with aioli and sprinkle with paprika and green onions.


Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina

And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Get all my tasty recipes delivered to your inbox


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge