Patatas bravas

This dish has been inspired by Spanish produce from Brindisa. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats,fish, and a huge selection of other ingredients. A wholesale business providing hundreds of different products to many of the country’s finest restaurants, delis and food halls.

View the recipe card here


Serves 4.

120g Brindisa Salsa Brava Spicy Tomato Sauce
800g Maris Piper potato, peeled and diced
Small handful of parsley
100ml extra virgin olive oil
Pinch of salt
For the aioli:
2 garlic cloves
2 lemons
2 eggs
400ml olive oil

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 649Kcal/2713kJ

  1. For the aioli: wrap 2 cloves of garlic in foil with a splash of oil and a pinch of salt, bake at 180
    degrees for 40-50 minutes or until soft. Squeeze the garlic from the bulbs and blend with the lemon juice, 1 whole egg and 1 egg yolk and salt. Slowly incorporate the olive oil to make a thick emulsion and check seasoning.

  2. Bring the potatoes to the boil in a pan of salted water and cook until tender throughout.

  3. Drain and allow to steam dry.

  4. Heat the oils in a roasting tray in the oven at 220 degrees.

  5. Add the potatoes and season with salt, turn over in the oil and roast until golden and crispy,
    turning occasionally.

  6. Drain the potatoes well and then place them in a serving dish.

  7. Top with the salsa brava, aioli and freshly chopped parsley.