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Spanish Recipes

Smoky Patatas Bravas

Smoky Patatas Bravas

Smoky Patatas Bravas

with Roasted Garlic Aioli

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Bring the flavours of Spain home with the much-loved dish of patatas bravas! Crispy golden potato chunks, smoky tomato sauce with just a kick of heat and easy garlic aioli - what's not to like? A delicious side to any meal.

Allergens:

Celery

•Egg

•Senf

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

10

Vegetable Stock Paste

(Contains: Celery)

64

Mayonnaise

(Contains: Egg, Senf)

1

Tomato Passata

2

Garlic Clove**

1

Smoked Paprika

700

Potatoes

Nutritional information

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.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Garlic Press

•Aluminum Foil

•Medium Saucepan

•Small Bowl

Instructions

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!

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