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Smoky Patatas Bravas

Smoky Patatas Bravas

with Roasted Garlic Aioli
4.5(341)Review Summary
Michael Steadman
Michael SteadmanUpdated on March 31, 2026
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Calories
: 
388 kcal
Protein
: 
9.4g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Celery
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

10

Vegetable Stock Paste

(Contains: Celery)

64

Mayonnaise

(Contains: Egg, Mustard)

1

Tomato Passata

2

Garlic Clove

1

Smoked Paprika

700

Potatoes

Energy (kcal)388 kcal
Energy (kJ)1624 kJ
Fat10.1 g
of which saturates0.8 g
Carbohydrate71.8 g
of which sugars8.7 g
Protein9.4 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Garlic Press
•Aluminum Foil
•Medium Saucepan
•Small Bowl

Instructions

PDF
Prep the Potatoes
1

a) Preheat your oven to 200°C. Peel and chop the potatoes into 2cm chunks.
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 Sauce
2

a) While the potatoes roast, peel and grate half the garlic (or use a garlic press).
b) Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil. Scrunch to enclose it 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. When hot, add the grated garlic and stir-fry for 30 secs.
d) Add the tomato passata, vegetable stock paste and smoked paprika. Bring to a simmer and cook until thickened, 7-8 mins. 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) Once everything is ready, season the bravas sauce with salt and pepper. Reheat if necessary.
d) Pop the roasted potatoes into a serving dish. Spoon the bravas sauce all over and finish with a dollop of the roasted garlic aioli. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the smoky tomato sauce and garlic aioli, though some found the sauce too strong or bitter.
  • Ease of prep: Reviewers found this dish quick and simple to prepare, with delicious results.
  • Suggestions: Consider adding lime zest to the aioli for balance; some prefer sour cream and chives instead of mayonnaise.
  • Portions: Generous quantity noted, with enough sauce left over for dipping or splitting between two meals.
AI-generated from customer reviews
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