I LOVE this dish, it reminds me of sunny days in Barcelona with good friends and not a care in the world. The bravas sauce and the aioli are super simple to make and if you want a bit of a cheat with the potatoes, just cook some thick chunky oven chips instead. The aioli is a total revelation as it's completely vegan friendly (no one will ever know the difference, trust me) - just make sure that you've got a stick blender for the aioli (a cheap one will do the job), don't do it in a food processor, as more than likely it won't work! One piece of advice, make double the amount, as once people have tried these, they'll keep going in for more.
Serves 4
Ingredients
Potatoes
900g potatoes, peeled and cut into 2cm cubes
3 Tbsp olive oil
sea salt
1 tsp garlic powder
Bravas sauce
1 onion, diced
2 cloves garlic, minced
1 tsp tomato puree
1/8 - 1/4 tsp cayenne pepper
1 tsp sweet smoked paprika
1 tsp garlic powder
1 can chopped tomatoes
1/2 tsp sugar
1/2 tsp sea salt
parsley for topping
Aioli
2 cloves of garlic
3 tbsp aquafaba (liquid drained from a can of chickpeas)
1 tbsp apple cider vinegar
1/2 tsp Dijon Mustard
1/2 tsp Salt
230ml vegetable oil
1 tsp Lemon Juice
A few sprigs of flat leaf parsley
Directions
Preheat oven to 220 degrees C.
Potatoes
Boil the potatoes in a large pan of salted water for 5 mins.
Drain thoroughly and add to a baking tray with 3 tbsp of olive oil and a generous sprinkling of sea salt and garlic powder.
Toss well to ensure that the potatoes are well coated.
Bake for 30 minutes until crisp and golden brown and cooked through, tossing once or twice halfway through cooking.
Whilst the potatoes are cooking make the bravas sauce and the aioli.........
For the bravas sauce
Heat 1 Tbsp olive oil in a pan over medium-low heat.
Add the chopped onion and garlic and 1/2 tsp salt and cook for 7-8 minutes until the onions becomes very lightly browned and very fragrant. If it begins to get too brown, turn down the heat to low and stir frequently.
Add the tomato puree and cook for 1 minute, stirring regularly.
Add the paprika, garlic powder, cayenne and stir, cook for a further 30 seconds.
Then add the tomatoes and sugar and stir again and leave to cook for 10-12 minutes or until simmering and the flavours have mingled.
Taste and adjust seasonings as needed (add more sea salt and some black pepper if needed).
Transfer to a blender or food processor and blitz until smooth.
Keep warm until ready to use.
For the aioli
Add the garlic, aquafaba, vinegar, mustard and salt to a bowl and blitz for a few seconds with a stick blender (DON"T use a food processor for this, I've tried numerous times and it just doesn't work - my stick blender cost about £5 from Sainsbury's and works a treat)) so everything is combined.
Keep the blender running and very slowly drizzle in the oil.
The mayonnaise will suddenly turn thick as you add the oil, don't be alarmed!
Once all the oil is combined and thoroughly mixed add in the lemon juice and blitz again thoroughly.
To serve
Remove the crispy potatoes from oven and sprinkle with a bit more salt to taste.
Place in a large serving dish and drizzle over bravas sauce first followed by the aioli and sprinkle over a little parsley.
Serve immediately.
Delicious xxx