Smoky Patatas Bravas
with Roasted Garlic Aioli | Serves 2
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
700
Potatoes
2
Garlic Clove
1
Tomato Passata
10
Vegetable Stock Paste
(Contains: Celery)
1
Smoked Paprika
2
Mayonnaise
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!
