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Roasted patatas bravas with modest tomato sauce and aioli beside the used roasting tray
Crisp potato cubes under a smoky bravas-style sauce with a drizzle of garlic aioli, served tapas-style.

Patatas Bravas

Parboiled, steam-dried, then roasted hard. The mix seasons the potatoes and stays out of the sauce.

Prep
15 mins
Cook
45 mins
Total
60 mins
Serves
4
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Make sureSteam-dry thoroughly
  2. Watch forTurn only halfway
  3. Avoid thisSauce immediately before serving

Ingredients

  • Bravas sauce
  • Aioli
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Method

8 steps

  1. Parboil the potatoes for 7–8 minutes.

    Drain and leave to steam dry.

    Parboiled potato chunks spread out to steam dry with chalky dry surfaces in a home kitchen colander

  2. Toss with the oil and AL Mix.

  3. Roast at 220°C for 30–35 minutes, turning halfway.

    Half-roasted potato cubes being turned to reveal firm golden undersides on a used tray

  4. For the sauce, gently cook the garlic in olive oil.

  5. Add the paprika and chilli, followed immediately by the passata.

  6. Simmer for 8–10 minutes and finish with the vinegar.

  7. Mix the aioli ingredients.

  8. Spoon the bravas sauce and aioli over the crisp potatoes immediately before serving.

If it does not come out right

The faults this dish actually has. Open one for the fix.

How much spice blend per person?

Allow 4 g of an all-purpose South Asian spice blend per person for a curry – about one level teaspoon – which is 16 g for a family of four, or roughly 2 g for every 100 g of raw meat or vegetables.

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