A tropical take on the iconic Spanish tapas, this version features ultra-crispy roasted potatoes served with a smoky coconut bravas sauce and a creamy coconut garlic aioli. The coconut cream adds a subtle richness that beautifully complements the smoky paprika and tangy sherry vinegar, creating a delicious fusion while staying true to the spirit of classic Patatas Bravas.
Patatas Bravas with Coconut Bravas Sauce & Coconut Garlic Aioli
® This is a RAS signature Recipe©
♦Prep time:20 minutes (plus chilling time for aioli) ♦Cook time:45–50 minutes♦Yield: 6–8Servings.
EAT AND TELL!!! Let us know if you tried – Patatas Bravas – Coconut twist
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Patatas Bravas (Tropical twist)
Description
Crispy golden roasted potatoes with a fluffy, tender centre, served with a smoky, creamy Bravas sauce and a luscious garlic aioli. This delicious coconut twist on the classic Spanish tapas dish is packed with flavour and perfect for sharing!
Ingredients:
Crispy Baked Potatoes:
Coconut Bravas Sauce:
Coconut Garlic Aioli:
Instructions
Make the Coconut Bravas Sauce:
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Heat the olive oil in a saucepan over medium heat.
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Add the minced garlic and cook until fragrant, about 30 seconds.
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Stir in the flour and cook for 1 minute to form a light roux.
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Add the smoked paprika and hot paprika, stirring constantly for about 10 seconds.
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Mix in the tomato paste, then gradually whisk in the stock until smooth.
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Pour in the coconut cream and simmer gently for 4–5 minutes until the sauce is silky and slightly thickened.
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Finish with the sherry vinegar and season with salt to taste.
Make the Coconut Garlic Aioli:
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Chill the coconut cream for several hours or overnight until very cold.
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Add the chilled coconut cream, lemon juice, garlic, salt and pepper to a tall jar or beaker.
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Blend with an immersion blender for about 30 seconds.
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While blending, gradually add the sunflower oil. Continue blending for 40–60 seconds until thick, creamy and fully emulsified.
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Finally add the fresh parsley and blend it in as well.
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Cover and refrigerate for at least 30 minutes before serving to allow the flavours to develop.
Prepare the Crispy Roasted Potatoes:
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Preheat ov toen 220°C (425°F).
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Parboil: Bring a large pot of water to the boil. Add the salt and baking soda.Add the potato chunks and cook for 8–10 minutes, or until just tender.
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Drain well, then return the potatoes to the empty pot. Shake the pot vigorously for 10–15 seconds until the potato surfaces become rough and fluffy. This creates the perfect texture for extra crispy potatoes.
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Roast: Spread the potatoes onto a baking tray, drizzle with the olive oil and toss to coat evenly.
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Roast in the preheated oven for 30–40 minutes, turning once halfway through,
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Halfway through cooking, swap the oven trays, moving the top tray to the bottom and the bottom tray to the top.
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Roast till golden and crisp.
To Serve:
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Arrange the crispy roasted potatoes on a serving platter.
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Using a piping bag, drizzle over the warm Coconut Bravas Sauce and drizzle generously with the Coconut Garlic Aioli.
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Garnish with parsley.
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Serve extra sauce and aioli on the side for dipping.
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Enjoy immediately while the potatoes are hot and crisp.
Note
To save time, you can prepare the sauces while the potatoes are being parboiled or roasted. I just prefer to prepare the sauce first, so that I can get the Aioli chilled before serving, and also keep an eye on the potatoes to get a super golden finish.
Serve while crispy. These roasted potatoes do not reheat well in the microwave. If you need to reheat, using an airfryer or popping them back in a hot oven would be better.
