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Patatas Bravas with Garlic Aioli

Patatas Bravas with Garlic Aioli

Serves: 4 Prep: 15 mins Cook: 35 mins Total: 50 mins

Crispy golden potatoes served with a punchy smoked tomato bravas sauce and creamy garlic aioli. A Spanish tapas classic that delivers crunch, heat, and comfort in every bite.



 

Ingredients

For the Potatoes

  • 800g potatoes, peeled and cut into bite-sized chunks
  • 3 tbsp olive oil
  • Salt, to taste

For the Bravas Sauce

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp chilli flakes (adjust to taste)
  • 1 tbsp tomato purée
  • 200g chopped tomatoes
  • Salt and black pepper, to taste

For the Garlic Aioli

  • 1 egg yolk
  • 1 garlic clove, finely grated
  • 150ml olive oil or light olive oil
  • 1 tsp lemon juice or white wine vinegar
  • Salt, to taste

Instructions

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  1. Step 1

    Cooking Instructions

Crispy Potatoes

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  1. Step 2

    Preheat the oven to 220°C (200°C fan).

  2. Step 3

    Parboil the potatoes in salted water for 8–10 minutes until just tender.

  3. Step 4

    Drain well, rough up the edges, then toss with olive oil and salt.

  4. Step 5

    Roast for 30–35 minutes, turning halfway, until golden and crisp.

Make the Bravas Sauce

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  1. Step 6

    Heat olive oil in a saucepan over medium heat.

  2. Step 7

    Cook the onion until soft, then add garlic and cook briefly.

  3. Step 8

    Stir in smoked paprika, chilli flakes, and tomato purée.

  4. Step 9

    Add chopped tomatoes, season, and simmer for 10–15 minutes until thickened.

Prepare the Garlic Aioli

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  1. Step 10

    Whisk the egg yolk and garlic together in a bowl.

  2. Step 11

    Slowly drizzle in the oil while whisking continuously until thick and creamy.

  3. Step 12

    Stir in lemon juice and salt to taste.

Assemble & Serve

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  1. Step 13

    Spoon the crispy potatoes onto a serving plate.

  2. Step 14

    Drizzle generously with bravas sauce and garlic aioli.

  3. Step 15

    Serve immediately while hot.

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