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Easy patatas bravas with garlic aioli

Easy patatas bravas with garlic aioli - a simple version of the Spanish tapas. Crispy potatoes with a spicy tomato sauce and creamy garlic mayonnaise!

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Patatas bravas is a Spanish dish, and it’s always something I gravitate towards when I go out for tapas – which admittedly isn’t often, but it should be. This stuff is good. If you’re not aware, patatas bravas is basically crispy potatoes served in a spicy tomato sauce… which kind of sounds a bit boring. But trust me, it’s amazing.

As usual, when preparing for this recipe, I read about twenty different patatas bravas recipes online – and as usual, I realised that everyone has a different way of doing it. So this is my own way. The easy way! But despite cutting a few corners, I ended up with crispy potatoes, a rich and spicy tomato sauce, and creamy garlic aioli to drizzle on top. Which I view as a pretty good result.

Easy patatas bravas with garlic aioli - a simple version of the Spanish tapas. Crispy potatoes with a spicy tomato sauce and creamy garlic mayonnaise!

The potatoes in patatas bravas are often boiled and then deep fried, but that sounded far too labour-intensive for my liking, so I roasted them instead. They still end up nice and crispy, and fluffy in the middle, but with much less effort involved (and much less washing up to do afterwards).

To make the spicy tomato sauce, I blended up a red pepper with a tin of tomatoes and a few spices, then simmered it until it became thick and rich. Of course I used my favourite Cirio tomatoes – I guarantee that the cheapy supermarket own brand tomatoes won’t give a sauce that’s anywhere near as tasty. The Cirio tinned tomatoes are infinitely richer and more tomatoey, if that makes any sense. Using great quality tomatoes means that you can get away with a really simple recipe – you don’t need to add tons of other ingredients to get a tasty sauce.

Easy patatas bravas with garlic aioli - a simple version of the Spanish tapas. Crispy potatoes with a spicy tomato sauce and creamy garlic mayonnaise!

Of course… a drizzle of garlic aioli is always welcome, whether you’ve got a super tasty tomato sauce or not. As you might expect, I cheated, and didn’t make mine from scratch – I just flavoured some mayonnaise with garlic and fresh parsley. Simples.

Easy patatas bravas with garlic aioli - a simple version of the Spanish tapas. Crispy potatoes with a spicy tomato sauce and creamy garlic mayonnaise!

Patatas bravas is sometimes served with the tomato sauce mixed through the potatoes, rather than just spooned on top. Both ways are equally delicious, but I personally enjoy serving it up neatly and then making a mess of it on my own. You could serve these patatas bravas as a side dish, or tapas-style, with a few cocktail sticks for poking!

If you like the sound of this easy patatas bravas recipe, just grab yourself a couple of potatoes, a tin of Cirio tomatoes, and a jar of mayo, and you’re most of the way there.

Easy patatas bravas with garlic aioli - a simple version of the Spanish tapas. Crispy potatoes with a spicy tomato sauce and creamy garlic mayonnaise!

 

Easy patatas bravas with garlic aioli

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetiser
Servings: 3
Calories:
Author: Becca Heyes

Ingredients

For the crispy potatoes:

  • 2 large potatoes
  • 1 1/2 tbsp oil
  • Salt
  • Black pepper

For the tomato sauce:

  • 1 red pepper, cut into quarters
  • 400 g tinned tomatoes (~ 1 1/4 cups)
  • 1 tbsp balsamic vinegar
  • 1/2 tsp crushed chilli flakes
  • 2 tsp smoked paprika
  • Salt
  • Black pepper

For the garlic aioli:

  • 1 small clove garlic, peeled
  • 1 small handful fresh parsley
  • 2 tbsp mayonnaise
  • 1/2 tbsp milk

Instructions

  • Cut the potatoes into 2cm dice, and toss with some oil and plenty of salt and pepper. Spread in a single layer on a baking tray, and roast for around 45 minutes at 190°C (Gas Mark 5 / 375°F), or until the potatoes are soft in the middle and crispy on the outside.
  • While the potatoes are roasting, make the tomato sauce. Add all of the sauce ingredients to a blender, and blend until smooth. Transfer the mixture to a pan, and place over a medium heat. Bring to a gentle simmer, and cook for around 15 minutes, until the mixture has thickened to your desired consistency.
  • To make the garlic aioli, add the garlic to a mini food processor with the fresh parsley. Blitz until finely chopped. Add the mayonnaise and a dash of milk, and blitz again.
  • When the potatoes are cooked, serve them topped with the tomato sauce and garlic aioli.

 

Patatas bravas NI

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

Cirio tomatoes are also perfect in this rich and tomatoey white bean gratin – one of my favourite recipes so far this year!

Rich and tomatoey white bean gratin

Halloumi and portobello burgers with homemade peri peri sauce
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Recipe Rating




Jasmin

Monday 24th of August 2020

Thought this was really tasty! It didn't take long to make and was fairly simple. Was able to get the sauces on with whilst the potatoes were in the oven, I actually managed to pack the two sauces separately and take them with me for lunch the next day. 

Becca @ Easy Cheesy Vegetarian

Wednesday 2nd of September 2020

Glad you enjoyed it Jasmin, thanks for the comment! :)

Melanie Edjourian

Sunday 14th of August 2016

I have eaten these a few times in Spain and they are yummy. I really must try making your recipe ;-)

shannon ritchie

Saturday 13th of August 2016

I've never had this before so I might try it out! It looks delicious!

Dannii @ Hungry Healthy Happy

Saturday 13th of August 2016

This is bringing back happy memories of Barcelona for me. We always make this for our tapas nights too.

Becca @ Amuse Your Bouche

Saturday 13th of August 2016

Barcelona is one of my favourite cities in the world!

Fashion and Style Police

Saturday 13th of August 2016

I will be trying this recipe out once I have the ingredients. Sounds delicious.

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