‘Patatas Bravas’ With Sweet Potatoes and Lemon-garlic Aioli

Matte Black Bowls
by Matte Black Bowls
4 People *
1 hr

Whenever we visit a tapas restaurant – which is one of our favourite meals out to have – we always have to order the patatas bravas. I love the crispy little cubes of potato with an addictive aioli smothered over top. Often served with a spicy tomato sauce – ‘bravas’ meaning ‘brave’ in relation to their spice – I instead incorporate the heat into the seasoning mix itself and serve simply with an Aioli. This works for me as I am normally serving it alongside another tomato-based dish or stew. The two tricks here to ensure crispy delicious cubes of sweet potato is to make sure the oven is hot and that they are given plenty of space on the baking tray so they are not just sitting in their own steam and getting soggy.

*NOTE: Serves 3-4 as a side/part of a tapas spread

‘Patatas Bravas’ With Sweet Potatoes and Lemon-garlic Aioli
Recipe details
  • 4  People *
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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  • ·      2 Large Sweet Potatoes
  • ·      1 TBSP Olive Oil
  • ·      2 TSP Smoked Paprika
  • ·      ½ TSP Chilli Powder
  • ·      ½ TSP Salt
  • ·      Chopped Parsley, optional
Lemon-garlic Aioli
  • ·      2 TBSP Mayonnaise
  • ·      1 small Garlic Clove, crushed
  • ·      ½ TSP Lemon Juice

Preheat the Oven to Fan 200°C/380°F.
Chop the sweet potatoes into cubes about 2cm x 2cm and toss into a bowl with the olive, smoked paprika, chilli powder and salt. Give everything a good mix together with your hands then transfer over 2 baking trays. It is important to give a lot of space so that the potatoes can crisp up and not get soggy.
Transfer to the oven and roast for a total of 40-50 minutes, checking them and giving them a toss and turn a couple times during the cooking time.
While they are cooking make the aioli by simply mixing all the ingredients together well. Let it sit for 20 minutes to let the garlic infuse through.
When the potatoes are crispy and cooked through, transfer to a bowl, sprinkle a little more salt over and spoon the aioli over the top and scatter with the chopped parsley. Serve immediately!