Crispy Baked Potatoes with Smoky Sauce — Patatas Bravas
Around 45% fewer calories and significantly lower fat, potatoes oven-baked rather than deep-fried and a light Greek yoghurt aioli replacing the classic full-oil version, with the authentic crisp exterior, fluffy interior, and smoky bravas sauce of the classic Spanish tapa.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 600g Maris Piper potatoes into 3cm chunks. Mince 2 garlic cloves for bravas sauce and 2 garlic cloves for aioli. Measure out all bravas sauce ingredients: 400g canned tomatoes, 2 tsp smoked paprika, 1 tsp hot paprika, 1 tsp red wine vinegar, pinch sugar, salt. Measure aioli ingredients: 6 tbsp Greek yoghurt, 2 tsp lemon juice, salt. Chop fresh parsley.
Roast
Preheat oven to 220°C. Toss potato chunks with 2 tsp olive oil and salt. Spread in a single layer on a large baking tray, roast 35–40 minutes at 220°C, turning halfway, until deeply golden and crisp on exterior.
Simmer
While potatoes roast, heat bravas sauce ingredients in a medium pan over medium heat. Simmer 10–12 minutes, stirring occasionally, until thick, deeply coloured, and reduced. Whisk Greek yoghurt aioli ingredients together until smooth and emulsified.
Plate
Arrange crispy potatoes on two plates. Spoon bravas sauce generously over top, drizzle yoghurt aioli in a pattern, scatter fresh parsley over, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.