Patatas with Bravas Sauce & Alioli

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Serves: 4



  • 1 pinch salt and pepper

  • 15g fresh red chilli

  • 1 tsp caster sugar

  • 2 cloves of garlic

  • 300g mayonnaise

  • 2 tsp smoked paprika

  • 1 tsp fresh lemon juice

  • 1 tin passata/tinned tomatoes

  • 50g garlic

  • 1 pinch sea salt

  • 1 pinch paella

  • 1 tbsp sundried tomato paste or tomato puree

  • 1 tbsp Cooking oil

  • 5 tbsp Cooking oil

  • 1kg potatoes – skinned and cut into small chunks


  1. (Patatas) Bring water to the boil and cook the cubed potatoes for 5-10 minutes until they’re soft but not falling apart. Drain off excess water and cool before adding oil to a pan and shallow frying until crisp and golden on the outside. Place into a serving bowl and toss with smoked sea salt and a pinch of smoked paprika.

  2. (Bravas Sauce) Finely slice the red chillies before adding to a pan with crushed garlic cloves. Sweat the ingredients on a moderate heat until the chillies have softened and garlic is golden. Add the tomato purée and stir. Follow with the smoked paprika, caster sugar, salt & pepper while stirring on the heat to make a paste. Add the chopped tomatoes or passata and simmer the mixture until it has reduced, or to preference of taste. A tip for the sauce is to blend until smooth after cooking.

  3. (Alioli) preheat the oven to 150oC. Place the prepared garlic and oil onto a tray and cook for 15 minutes. Leave to cool before transferring to a blender. Pulse the garlic before adding the lemon juice, mayonnaise and paella seasoning. Continue to blend until smooth.

Handy Hint

Serve: Pour the Bravas Sauce onto the Patatas in a serving bowl, portion as preferred. Add the aioli on top and garnish with fresh parsley.

Additional Information

  • Summer

  • Spring

  • Starter

  • Snack

  • Side

  • sauce

  • Make Ahead

  • Basics

  • spanish

  • Winter

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