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Easy patatas bravas with garlic aioli

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


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


  • 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.