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5 from 1 vote

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 garlic mayo!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetiser, Side Dish
Cuisine: Spanish
Servings: 3
Calories: 470kcal
Author: Becca Heyes


For the crispy potatoes:

  • 2 large potatoes
  • 1 ½ tablespoon oil
  • Salt
  • Black pepper

For the tomato sauce:

  • 1 red pepper, cut into quarters
  • 400 g tinned tomatoes (~ 1 ¼ cups)
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon crushed chilli flakes
  • 2 teaspoon smoked paprika
  • Salt
  • Black pepper

For the garlic aioli:

  • 1 small clove garlic, peeled
  • 1 small handful fresh parsley
  • 2 tablespoon mayonnaise
  • ½ tablespoon milk


  • 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.


If you prefer, you can serve your patatas bravas with the sauce mixed through the potatoes, rather than drizzled on top.


Serving: 1portion | Calories: 470kcal | Carbohydrates: 75.1g | Protein: 9.3g | Fat: 16.4g | Saturated Fat: 2.3g | Cholesterol: 4mg | Sodium: 299mg | Potassium: 2188mg | Fiber: 13.5g | Sugar: 13.4g