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Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 600 g baby potatoes unpeeled
  • 2 tbsps vinegar
  • Extra Virgin Olive Oil
  • 1 Onion chopped fine
  • 4 Garlic cloves crushed
  • 1 tin Chopped tomatoes
  • 1 Red chilli finely chopped
  • 1 tbsp Hot chilli sauce - I used Linghams Hot Chilli Sauce
  • 1½ tsps Hot smoked paprika
  • 2 tbsps Sugar
  • Sea Salt
  • Freshly ground black pepper
  • Garnish - fresh chopped parsley
GARLIC MAYO
  • 60 g Mayonnaise
  • 5 tbsps Extra virgin olive oil
  • 2 Garlic cloves crushed
Crispy Golden Potatoes Crispy Golden Potatoes
Crispy Golden Potatoes
With Spicy Smokey Tomato Sauce and Garlic Mayo

Being the cook of the house it is my prerogative to taste before serving right?  Well these almost didn’t make it to the table as I could’ve scoffed the lot as soon as they were ready...so so so ridiculously more-ish!! 


I’m a massive Spanish tapas fan and I lovvvvve patatas bravas but I like them with a good kick of chilli in the tomato sauce paired with the cooling creamy garlicky mayo.  Believe me these are so easy and soooooo delish you have to give them a try!


METHOD

  1. Pre-heat oven to 200℃
  2. Fill a saucepan with water on high heat and add the vinegar and potatoes, bring to a boil
  3. Cook until the potatoes are almost done, drain and cool
  4. Place potatoes on an oven tray, drizzle with olive oil, season with salt, pepper and the hot paprika and roast in the oven until golden, about 20 minutes, set aside
  5. In a food processor blitz the garlic, onion, red chilli and tinned tomatoes
  6. Heat a saucepan on medium heat with a little olive oil and add the blitzed tomato mixture
  7. Add the red chilli, chilli sauce, smoked paprika and sugar to the pan and cook for about 10 minutes 
  8. Season with salt and pepper, set aside
  9. In a bowl whisk together the mayonnaise, garlic and olive oil, set aside
  10. Add potatoes to a bowl and mix with the tomato sauce
  11. Transfer to a serving dish and drizzle with garlic mayo
  12. Serve while still hot and crispy!
Crispy Golden Potatoes Crispy Golden Potatoes
Crispy Golden Potatoes
With Spicy Smokey Tomato Sauce and Garlic Mayo

Being the cook of the house it is my prerogative to taste before serving right?  Well these almost didn’t make it to the table as I could’ve scoffed the lot as soon as they were ready...so so so ridiculously more-ish!! 


I’m a massive Spanish tapas fan and I lovvvvve patatas bravas but I like them with a good kick of chilli in the tomato sauce paired with the cooling creamy garlicky mayo.  Believe me these are so easy and soooooo delish you have to give them a try!

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 600 g baby potatoes unpeeled
  • 2 tbsps vinegar
  • Extra Virgin Olive Oil
  • 1 Onion chopped fine
  • 4 Garlic cloves crushed
  • 1 tin Chopped tomatoes
  • 1 Red chilli finely chopped
  • 1 tbsp Hot chilli sauce - I used Linghams Hot Chilli Sauce
  • 1½ tsps Hot smoked paprika
  • 2 tbsps Sugar
  • Sea Salt
  • Freshly ground black pepper
  • Garnish - fresh chopped parsley
GARLIC MAYO
  • 60 g Mayonnaise
  • 5 tbsps Extra virgin olive oil
  • 2 Garlic cloves crushed

METHOD

  1. Pre-heat oven to 200℃
  2. Fill a saucepan with water on high heat and add the vinegar and potatoes, bring to a boil
  3. Cook until the potatoes are almost done, drain and cool
  4. Place potatoes on an oven tray, drizzle with olive oil, season with salt, pepper and the hot paprika and roast in the oven until golden, about 20 minutes, set aside
  5. In a food processor blitz the garlic, onion, red chilli and tinned tomatoes
  6. Heat a saucepan on medium heat with a little olive oil and add the blitzed tomato mixture
  7. Add the red chilli, chilli sauce, smoked paprika and sugar to the pan and cook for about 10 minutes 
  8. Season with salt and pepper, set aside
  9. In a bowl whisk together the mayonnaise, garlic and olive oil, set aside
  10. Add potatoes to a bowl and mix with the tomato sauce
  11. Transfer to a serving dish and drizzle with garlic mayo
  12. Serve while still hot and crispy!