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5 from 1 vote

Patata Brava with Tomato Aioli Sauce

Crispy, salty and baked to perfection potatoes topped with a delicious and simple tomato Aioli
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 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