Patatas bravas with smoky tomato sauce and garlic alioli
55 min · 8 g protein · 247 cals / serving
The tapas bar favourite: golden, crunchy potato cubes under a spicy, smoky-sweet tomato sauce with paprika, a hit of vinegar and a little chilli heat, and a cool, garlicky alioli drizzled over the top. The potatoes are oven-roasted rather than deep-fried, and the alioli is a punchy yogurt one, so it is a plate to share and dip into without holding back.
Ingredients
- 1 1/2 lb gold potatoes, Yukon Gold, peeled, cut in 2.5 cm (1-inch) cubes
- 1 tbsp olive oil
- 1/2 tsp salt
Bravas sauce
- 1 tsp olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, chopped
- 2 1/2 tsp paprika, smoked (pimentón), hot or sweet
- 1/2 tsp red pepper flakes, or a pinch of cayenne
- 1 can (14 oz) canned crushed tomatoes
- 2 tsp red wine vinegar, sherry vinegar if you have it
- 1/3 tsp salt
Garlic alioli
- 1/2 cup nonfat Greek yogurt
- 1 tbsp light mayonnaise
- 1 large clove garlic, finely grated
- 1 tsp lemon juice
To serve
- 1 tbsp fresh parsley, chopped
Steps
- Heat the oven to 425°F. Toss the potato cubes with the oil and salt on a large baking sheet, spread them out and roast 35–40 minutes, turning twice, until golden and crisp on all sides. (Air fryer: 400°F for 20–25 minutes, shaking a few times.)
- Meanwhile, make the sauce: warm the oil in a small pan over medium heat and soften the onion 6–8 minutes. Add the garlic, paprika and pepper flakes and stir 30 seconds, until fragrant (paprika burns fast). Add the tomatoes, vinegar and salt and simmer 12–15 minutes, until thick. Blend smooth with a stick blender if you like it restaurant-style.
- Stir together the yogurt, light mayonnaise, grated garlic and lemon juice for the alioli. Let it sit 10 minutes so the garlic mellows into it.
- Pile the hot potatoes on a plate, spoon the warm bravas sauce over them, drizzle with the alioli and scatter with parsley. Serve straight away with toothpicks or forks.
Good to know
Hot or sweet paprika?
Smoked Spanish pimentón is the flavour of the dish. Use hot (picante) for a proper kick, or sweet (dulce) plus the pepper flakes if you want to control the heat.
Why a little mayonnaise in the alioli?
Yogurt alone tastes tangy; a spoon of light mayonnaise gives it the rounded, eggy richness of a real alioli without the cup of oil. Grate the garlic on a microplane so it melts into the sauce.
Can I make the sauce ahead?
Yes, it keeps 5 days in the fridge and gets better. Warm it before spooning it over the hot potatoes. It is also very good on eggs, grilled chicken and fish.
Per
- Calories
- 95
- Protein
- (14%)
- 3 g
- Fat
- (25%)
- 3 g
- Carbohydrates
- (61%)
- 15 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 275 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 989 kcal goes into the pot and 1375 g of ingredients comes out as about 1045 g of food: 95 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.