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OVEN-ROASTED PATATAS BRAVAS

Ingredients

  • 500 grams baby potatoes
  • 1 ½ tablespoons olive oil
  • Salt, to taste
  • Parsley leaves, to serve (optional)

Bravas sauce: (makes a double batch)

  • 2 red peppers, finely chopped
  • 2 onions, finely chopped
  • 4 tomatoes, blended with the skins
  • 5 garlic cloves, minced
  • 2 teaspoons smoked paprika (I used a mild one)
  • 1 ½ teaspoons sugar
  • 1 ¼ teaspoons chilli powder
  • 1 ½ teaspoons red wine vinegar (or apple cider)
  • 2 tablespoons olive oil
  • Salt, to taste

Aioli:

  • 2 tablespoons mayo
  • 1 garlic clove, minced
  • 1 teaspoon lemon juice

Instructions

  • Preheat the oven to 220 C.
  • Halve the potatoes lengthways and toss in olive oil and salt. Flip them cut-side down.
  • Roast in the oven for 30 mins or until golden and slightly crispy. Pierce one to make sure it's cooked through. Toss with the bravas sauce, making sure to coat all the pieces evenly.
  • Meanwhile make the sauce: add olive oil to a pan and sauté the onions, red peppers and garlic until nicely browned. Pour in the blended tomatoes. Season with smoked paprika, chilli powder, sugar and salt.
  • Partially cover the pan and cook until it reduces to a thick paste - about 15-20 mins. Stir a few times in between and add a little water if it starts to dry out. Set aside to cool slightly.
  • Tip the contents of the pan into a blender jar and add red wine vinegar. Blend to a smooth paste with ¼ - ⅓ cup of water. Taste and adjust seasoning. This makes double the quantity of sauce. Refrigerate or freeze the other half for later.
  • For the aioli, stir together mayo, garlic and lemon juice. Taste and adjust.
  • Dollop the aioli over the potatoes and sprinkle over parsley. Serve hot. Great for breakfast with a side of fried eggs.

Notes

Served 2 of us comfortably as a main meal with fried eggs on the side.
If using regular potatoes, cube them about the same size as halved baby potatoes. Cooking times in the oven may vary.
The bravas sauce can be refrigerated for up to 5 days. And can be frozen for up to 3 months.