Hello everyone! It’s Al here, back again with a dish to delight your taste buds and warm your hearts. Today, I’m bringing a bit of Spain into our kitchen with a classic tapas favorite: Patatas Bravas! These crispy, golden potatoes with a smoky tomato sauce and garlic aioli are simply irresistible. This dish is perfect as an appetizer, a side dish, or even as a main if you’re in the mood for a lighter, flavorful meal.
Living in the UK with three young kids—Edward, Alexander, Barnaby, and little Phillipa—means I’m always on the hunt for dishes that are not only delicious but also cater to our family’s dietary needs. With Barnaby’s allergies to eggs, dairy, and soya, and Alexander’s dairy intolerance, finding the right balance can sometimes be a challenge. But trust me, this Patatas Bravas recipe ticks all the boxes!
Now, let’s talk potatoes. There’s something incredibly satisfying about a perfectly roasted spud. It’s crispy on the outside yet fluffy on the inside, and when you pair it with a smoky tomato sauce and a rich garlic aioli, you’re in for a real treat. The best part? This recipe is entirely allergy-friendly, so everyone in the family can enjoy it.
As we dive into this recipe, it’s worth noting how simple and quick it is to prepare, making it perfect for those busy evenings when time is of the essence but you still want something homemade and special. So, let’s get started!
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**Ingredients:**
– 1 kg potatoes, peeled and diced
– 3 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp sea salt
– 1 tsp black pepper
For the Smoky Tomato Sauce:
– 400 g canned tomatoes
– 2 garlic cloves, minced
– 1 small onion, finely chopped
– 1 tsp sugar
– 1 tsp red wine vinegar
– 1 tbsp tomato paste
– 1/2 tsp cayenne pepper
– 1 tsp smoked paprika
For the Garlic Aioli:
– 1/2 cup mayonnaise (egg-free, dairy-free for allergy considerations)
– 2 garlic cloves, minced
– 1 tbsp lemon juice
To Garnish:
– Fresh parsley, chopped
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**Method:**
1. **Preheat the oven:** Start by preheating your oven to 220°C (430°F).
2. **Prepare the potatoes:** Peel and dice the potatoes into 2 cm cubes. Toss them in a large bowl with the olive oil, smoked paprika, sea salt, and black pepper until evenly coated.
3. **Bake the potatoes:** Spread the coated potatoes on a baking tray in a single layer. Bake for 25-30 minutes, turning them halfway through, until they are golden brown and crispy.
4. **Make the tomato sauce:** While the potatoes are baking, heat 1 tbsp of olive oil in a saucepan over medium heat. Add the minced garlic and chopped onion, sautéing for about 5 minutes until softened.
5. **Add the remaining sauce ingredients:** Stir in the tomato paste, canned tomatoes, sugar, red wine vinegar, cayenne pepper, and smoked paprika. Allow the sauce to simmer for 15 minutes, stirring occasionally until it thickens. Adjust the seasoning to taste.
6. **Prepare the garlic aioli:** In a small bowl, mix the egg-free, dairy-free mayonnaise with minced garlic and lemon juice. Set aside.
7. **Assemble the dish:** Once the potatoes are crispy and golden, remove them from the oven and transfer to a serving bowl or platter.
8. **Serve:** Drizzle the smoky tomato sauce over the potatoes and add dollops of garlic aioli on top. Garnish with freshly chopped parsley.
9. **Final touch:** Serve immediately while hot, and enjoy your sizzling Spanish Patatas Bravas!
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Patatas Bravas are a firm family favorite in our house, and I’m sure they will be in your household too. The combination of crispy potatoes with the depth of the smoky tomato sauce and the creamy garlic aioli is something you just can’t resist.
Give this recipe a try, and let me know how you and your family enjoyed it. I love hearing your feedback and seeing your recreations. Tag me on social media or drop a comment below. Until next time, happy cooking!
Cheers,
Al
Ingredients
- 1 kg potatoes, peeled and diced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp black pepper
- 400 g canned tomatoes
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 1 tsp sugar
- 1 tsp red wine vinegar
- 1 tbsp tomato paste
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1/2 cup mayonnaise (egg-free, dairy-free for allergy considerations)
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
Method
- Preheat the oven: Preheat your oven to 220°C (430°F).
- Prepare the potatoes: Peel and dice 1 kg of potatoes into 2 cm cubes. In a large bowl, toss the diced potatoes with 3 tbsp of olive oil, 1 tsp of smoked paprika, 1 tsp of sea salt, and 1 tsp of black pepper until evenly coated.
- Bake the potatoes: Spread the seasoned potatoes out on a baking tray in an even layer. Bake in the preheated oven for 25-30 minutes, turning them halfway through, until the potatoes are golden brown and crispy.
- Make the tomato sauce: While the potatoes are baking, heat 1 tbsp of olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and 1 finely chopped small onion, sautéing for about 5 minutes until softened.
- Add the remaining sauce ingredients: Stir in 1 tbsp of tomato paste, 400 g of canned tomatoes, 1 tsp of sugar, 1 tsp of red wine vinegar, 1/2 tsp of cayenne pepper, and 1 tsp of smoked paprika. Simmer the sauce for 15 minutes, stirring occasionally until thickened. Adjust seasoning to taste.
- Prepare the garlic aioli: In a small bowl, combine 1/2 cup of egg-free, dairy-free mayonnaise with 2 minced garlic cloves and 1 tbsp of lemon juice. Mix well and set aside.
- Assemble the dish: Once the potatoes are crispy and golden, remove them from the oven and transfer into a serving bowl or platter.
- Serve: Drizzle the smoky tomato sauce over the crispy potatoes, and add dollops of the garlic aioli on top. Garnish with freshly chopped parsley.
- Final touch: Serve immediately while hot, enjoy your sizzling Spanish Patatas Bravas!
