RECIPE: Potatoes Bravas

Posted by Stephen Barrett on

Serves 4-6 people | 20 mins


  • 600 gm Baby Potatoes halved
  • 1 tbsp Olive Oil
  • 1 tbsp Smoked Paprika
  • 2 tsp Salt and Pepper
Bravas Sauce:
  • 1 tbsp Olive Oil
  • 1 Shallot diced
  • 2 garlic cloves chopped
  • 1 tbsp Smoked Paprika
  • 1 tbsp Tomato Paste
  • 2 tbsp Flour
  • 1 cup Chicken Stock
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Maple Syrup
  • 1 pinch of Salt and Pepper
  • 1/2 cup parsley chopped
  • 1/2 cup kewpie mayonnaise (any brand will work as a substitute)


  • Preheat oven to 425
  • Half potatoes and place on cookie sheet with 2 tbsp olive oil, 1 tbsp smoked paprika, a pinch of salt and pepper. Mix to ensure potatoes are coated with oil.
  • Put potatoes into oven and cook for 20 – 25 minutes, or until cooked through and crispy on the outside. Make sure to check and stir potatoes occasionally throughout the cook. When cooked remove from oven and place in a large bowl.
  • Meanwhile make your Brava Sauce and Aioli.
  • For the Brava Sauce
  • Heat 2 diced shallots and 2 chopped garlic cloves in 1 tbsp of olive oil to medium high heat in frying pan. Stir and cook for 3 - 4 minutes or until garlic and onions soften and become fragrant.
  • Reduce heat to medium low and add 1 tbsp of paprika, 1 tbsp of tomato paste, and stir continually.
  • Add 2 tbsp of flour and stir until all ingredients are combined into a paste. This should take less than a minute.
  • Add 1 cup of chicken stock, 1 tsp apple cider vinegar, 1 tsp maple syrup, a pinch of salt and pepper and stir.
  • Transfer mixture to a blender or food processor and blend until smooth.
  • Top potatoes with brava sauce, ½ cup chopped parsley and serve with a side of mayonnaise.
  • Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

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