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Bestselling Smoky Patatas Bravas Style Potatoes

Bestselling Smoky Patatas Bravas Style Potatoes

Side Dish | with Roasted Garlic Aioli Dip
4.0(757)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
435 kcal
Protein
: 
9.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

700 grams

Potatoes

4 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

1 sachet(s)

Smoked Paprika

64 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 tsp

Sugar

Energy (kJ)1822 kJ
Energy (kcal)435 kcal
Fat9.5 g
of which saturates0.7 g
Carbohydrate82.5 g
of which sugars11.1 g
Dietary Fibre9.3 g
Protein9.7 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Aluminum Foil
•Medium Saucepan

Instructions

PDF
Roast the Potatoes
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).

b) Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Make the Bravas Style Sauce
2

a) While the potatoes roast, peel and grate half the garlic (or use a garlic press).

b) Pop the remaining whole cloves (unpeeled) into a small piece of foil with a drizzle of oil. Scrunch to enclose and add to the potato baking tray to roast until soft, 10-12 mins.

c) Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the grated garlic and stir-fry for 30 secs.

d) Stir in the tomato passata, veg stock paste, smoked paprika and sugar (see pantry for amount). Bring to a simmer and cook until piping hot and thickened, 3-5 mins, then remove from the heat.

Finish and Serve
3

a) Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) Pop the mayonnaise into a small bowl, then mix in the roasted garlic.

c) When everything's ready, season the bravas style sauce with salt and pepper. Reheat if necessary.

d) Pop the roasted potatoes into a serving dish. Spoon the bravas style sauce all over.

e) Dollop the roasted garlic aioli over the top or serve alongside in a bowl for dipping.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the smoky taste, though some found the tomato sauce too strong or bitter.
  • Ease of prep: Quick and simple to prepare, with several mentioning how easy it was to make.
  • Suggestions: Consider reducing the amount of smoked paprika for a milder flavour; try cooking the potatoes in an air fryer.
  • Portions: Some felt there wasn't enough sauce or potatoes; others found it generous.
  • Versatility: Works well as a side dish or can be turned into a main; pairs nicely with sausages.
AI-generated from customer reviews
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