Patata Brava with Tomato Aioli Sauce
Crispy, salty and baked to perfection potatoes topped with a delicious and simple tomato Aioli
Prep Time40 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Side Dish
Cuisine: spanish
Servings: 4 servings
Calories: 350kcal
- 2 lbs small red potatoes
- olive oil
- sea salt and fresh pepper
Aioli Sauce
- 2 tomatoes
- 1 garlic clove
- ½ cup mayo
- ½ of a med onion
- ½ teaspoon salt
- 1 teaspoon sriracha sauce
Cut potatoes into bite size pieces (I cut them into about 8ths)
Toss potatoes in olive oil, and place on a baking sheet lined with parchment paper.
Sprinkle with Sea salt and pepper
Bake at 425 for about 30-40 minutes. Till for tender and crispy sides.
Aioli Sauce
Dice onion and mince garlic.
On Med-low heat add a tablespoon of olive oil sauté onion and garlic until they become transulent.
Take tomatoes and de-seed and remove juices. Dice tomatoes and add them to the pan. Cook for a few more minutes, Until tomatoes are cooked and soft.
Add mayo, onion, garlic and tomato mixture, sriracha ½ teaspoon salt to blender and blend until smooth.
Allow sauce to rest for at least 30 minutes. It will thicken as it cools.
Top crispy potatoes with sauce and serve immediately.
Calories: 350kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 516mg | Potassium: 1031mg | Fiber: 3g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 19.7mg | Calcium: 23mg | Iron: 1.7mg