Patatas Bravas /

Spicy Tomato Roasted Potatoes and Garlic Mayo



This is a version of the classic Spanish tapa.


The traditional Patatas Bravas consists of cubed potatoes that have been parboiled and then fried, served with a spicy tomato sauce and aioli. This recipe has a slight variation on the cooking technique but it stays true to the original flavours and the end result is as delicious as the original. 

Instead of frying the potatoes after parboiling, this recipe opts for the (slightly) healthier and home-cook-friendly option of roasting instead of deep or shallow frying. The parboiled potatoes are tossed in a spicy tomato/paprika butter and roasted. Once nice and brown, they are served with a drizzle of garlic mayonnaise.

We won’t get into any definitions here of what is and isn’t an aioli since that could get very controversial. Instead of aioli, this recipe uses a garlic mayonnaise. Very similar but not the same.


When making mayo, you just can’t avoid making a big batch of it, so this garlic mayo can hang out in your fridge for the next month, finding its way on to sandwiches whenever possible.

For the spicy butter, it ideal to use hot, smoked paprika like Pimentón de La Vera but unsmoked is fine. If you don't have hot paprika and want a little heat, add a dash of cayenne powder. 

This recipe is for 500g of potatoes and will easily be devoured by 2-4 people as a tapa or side dish.


  • 500g of waxy new potatoes kept whole if small or halved to 1.5-inch cubes

For Spicy Tomato butter

  • 60g butter

  • 1 tbsp tomato puree

  • 1 tsp smoked paprika (Pimentón de La Vera)

Add ingredients to a food processor and combine. Makes more than needed for this recipe. Can be kept in the fridge or frozen. Excellent for ‘mounting’ into soups or sauces.

For Garlic Mayo

  • 1 whole egg

  • 1 heaped teaspoon dijon mustard

  • 2 tbsp white wine vinegar (rice wine vinegar, cider vinegar or lemon, also work)

  • 3 cloves of peeled garlic

  • 450mls Vegetable oil (Any neutral oil, like sunflower, canola, grapeseed. Not olive oil)


Add all ingredients apart from oil to food processor and blitz. Slowly add oil until thick. Add a little cold water at the end if you want to pour it in to a squeeze bottle. Squeeze bottle mayo makes it easier to add to dishes or sandwiches. 


Set oven to 200˚c

  1. Place potatoes in a pot and cover with cold water

  2. Bring to simmer and cook potatoes until easily pierced by a fork

  3. Drain potatoes, add to a mixing bowl with a spoonful of the spicy tomato butter

  4. Mix potatoes, butter and a few pinches of salt, then transfer onto a roasting tray

  5. Place in the oven for roughly 30 minutes or until brown. The potatoes are already cooked, so this step is just for getting a nice colour on the potatoes.

  6. Remove from oven and serve. Serve garlic mayo either on the side or drizzled over the potatoes.