Patatas Bravas Recipe

Name: Patatas Bravas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4-5
Ingredients: 500g Jersey Royal potatoes; Flaky sea salt, to season; High quality olive oil; 1 red pepper, cut into chunks; 1 red onion, quartered; 2 cloves garlic, crushed; 4 tomatoes, quartered; 1 red chilli, halved; Drizzle of olive oil; Tablespoon smoked paprika; 1 whole egg; Juice of half a lemon; Salt, to season; Pinch smoked paprika; 100g fresh dill; 2 cloves garlic, crushed; 240ml olive oil; Parsley, to garnish

Rated 5.0 stars by 2 users

Author:

Bex Blundy

Servings

4-5

Prep Time

15 minutes

Cook Time

40 minutes

Patatas Bravas is an iconic tapas dish. Ours is elevated with a dill oil aioli and tiny crispy Jersey Royal potatoes. A real taste of British spring on your tapas night!

Red sauce and creamy aioli on top of well roasted potatoes

Ingredients

For the bravas sauce

1 red pepper, cut into chunks
1 red onion, quartered
2 cloves garlic, crushed
4 tomatoes, quartered
1 red chilli, halved
Drizzle of olive oil
Tablespoon smoked paprika

For the dill aioli

1 whole egg
Juice of half a lemon
Salt, to season
Pinch smoked paprika
100g fresh dill
2 cloves garlic, crushed
240ml olive oil

Garnish

Parsley, to garnish

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Directions

Preheat the oven: To 200°C.
Prepare the potatoes: Wash the Jersey Royals well. Toss them in the olive oil and salt in an oven dish.
Prepare the bravas sauce: By tossing the pepper, red onion, garlic cloves, red chilli, smoked paprika, salt and olive oil together in an oven dish.
Roast the sauce and the potatoes: For 40 minutes in the oven, until the sauce ingredients are charred and softened, and the potatoes are fork-tender.
Prepare the dill oil: By heating up the dill and the crushed garlic in the 240ml olive oil, in a small pan over medium heat, until the oil is infused with dill and garlic flavour, about 5 minutes. Leave aside to cool completely before making the aioli.
Make the aioli: Add the whole egg, the lemon juice, the pinch of salt and the pinch of smoked paprika into a jug or jar. Pulse to combine with a hand blender. Very slowly, drizzle in the 240ml of cooled dill-infused oil as you continue to blend. The aioli will thicken as you blend.
Blend the bravas sauce: Once the ingredients are roasted, in a food processor or blender.
Serve the patatas bravas: Place the roasted potatoes in a bowl and top generously with the sauce, then a generous dollop of the aioli, then the parsley leaves garnish.