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Patatas Bravas with Roasted Tomato Aioli
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Nutrition Facts
Serving Size 325 g
(Approx. 6 Servings) (4)
Amount Per Serving
Calories 550 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 280 mg 12%
Total Carbohydrate 49 g 16%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 6 g
Vitamin A 8% • Iron 15%
Vitamin C 35% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Patatas Bravas with Roasted Tomato Aioli
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Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/2 cup(s) shallots, diced
1 plum tomato, halved
1 Tbsp olive oil
4 large russet potatoes, peeled and cut into large cubes
2 garlic cloves
1/2 Tsp pimentón
2 Tbsp sherry vinegar
1 cup(s) mayonnaise
1/2 cup(s) canola oil, for frying
1/4 cup(s) parsley, chopped
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Instructions

1
Preheat oven to 400°F.
2
Place shallots and tomato on a sheet pan and drizzle with olive oil. Roast until blistered and charred, about 10 to 15 minutes. Set aside.
3
Place potatoes in a large saucepan and cover with water. Bring to a simmer and cook 4 to 5 minutes.
4
Remove from heat, drain and pat potatoes dry.
5
Make aioli: combine garlic, pimentón, vinegar and charred veggies in a blender. Pulse until smooth. Add mayonnaise and mix until combined.
6
Heat oil on medium-high. Add potatoes to hot oil and fry 6 to 7 minutes or until golden brown and crispy.
7
Remove from oil and drain on paper towels.
8
To serve, pile potatoes high on a plate then top with aioli and parsley.
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