Vinkretsen
Back to recipes
Patatas Bravas with Aioli and Tomato Sauce

Patatas Bravas with Aioli and Tomato Sauce

Prep time: 40 minServes: 6

Pairs with

Bravas are the bar's best friend — sparkling or a crisp white cuts through the crunch and aioli, while the cayenne heat begs for refreshment.

Ingredients

  • 1kg waxy potatoes, in rough chunks
  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt
  • Bravas sauce: 200g passata, 1 garlic clove, 1 tsp smoked paprika, ½ tsp cayenne, 1 tsp sherry vinegar
  • Aioli: 3 tbsp mayonnaise, 1 garlic clove pressed, 1 tbsp lemon juice

Method

  1. 11. Preheat oven to 220°C. Toss potato chunks with olive oil, smoked paprika and salt.
  2. 22. Spread on a tray in a single layer. Roast 30–35 minutes, turning halfway, until golden and crispy.
  3. 33. Bravas sauce: Simmer passata with garlic, paprika, cayenne and vinegar for 10 minutes. Blend smooth.
  4. 44. Aioli: Mix mayonnaise, garlic and lemon juice.
  5. 55. Pile potatoes on a plate, zigzag the bravas sauce and aioli over. Serve immediately.