Smoky Patatas Bravas
with Roasted Garlic Aioli | Serves 2
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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.
Ingredients
700
Potatoes
2
Garlic Clove
1
Tomato Passata
10
Vegetable Stock Paste
(Contains Celery)
1
Smoked Paprika
2
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C. Peel the potatoes, then chop them into 2cm chunks. b) Pop the chunks onto a large, low-sided, wide baking tray. c) Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. d) When the oven is hot, roast on the top shelf until golden, 25-30 mins. e) Turn halfway through. TIP: Use two baking trays if necessary, you want the chunks nicely spread out.
a) Meanwhile, peel the garlic and grate half of it (or use a garlic press). b) Pop the other half of it (keeping it whole) into a small piece of foil with a drizzle of oil. Scrunch to enclose it and roast on a baking tray until soft, 10-12 mins. c) 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. Then remove from the heat.
a) Pop the mayonnaise into a small bowl. b) Crush the roasted garlic with the back of a fork and mix into the mayo. c) Once everything is ready, season the sauce with salt and pepper and reheat if necessary. d) Pop the potatoes into a serving dish. Spoon the bravas sauce all over and finish with a dollop the roasted garlic aioli. Enjoy!
