Patatas Bravas Recipe
Bex Blundy
4
15 minutes
40 minutes
Side
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!
Ingredients
- 500g Jersey Royal potatoes
- Flaky sea salt, to season
- High quality olive oil
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
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.
Ingredients you'll need
