Patatas Alioli skips the drama of bravas entirely — no tomato sauce, no chilli, just crisp roasted potato carrying a generous coat of garlic mayonnaise.
Simple, but it disappears from the table just as fast.
Ingredients
- 800g small chat or kipfler potatoes, skin on
- 1/2 cup good-quality mayonnaise
- 1–2 garlic cloves, finely grated
- 1 tsp lemon juice
- Sea salt, to taste
- Olive oil, for roasting
- Chopped parsley, to finish
Method
- Preheat the oven to 200°C. Boil the potatoes whole in salted water for 10 minutes until just starting to soften, then drain.
- Toss the potatoes in olive oil and salt, and roast for 25–30 minutes, turning once, until deeply golden and crisp at the edges.
- Meanwhile, make the alioli: mix the grated garlic and lemon juice into the mayonnaise until smooth. Taste and adjust — it should be assertively garlicky.
- Halve or quarter the hot roasted potatoes and toss them through most of the alioli, reserving a little to dollop on top.
- Scatter with parsley and serve warm. The simplest tapa on the menu, and one of the first to disappear.
Par-boiling the potatoes before roasting is what gets you a fluffy centre under that crisp roasted skin — skip straight to roasting raw potatoes and you'll get neither.
This is the home version
This version is sized for a home stove. At an actual event, it's the same method in a 90cm pan, cooked where your guests can watch — and we handle every dish afterward, not you.
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