Barbecued Patatas Bravas With Spicy Tomato Sauce & Aioli | Vegan Food & Living

Barbecued Patatas Bravas With Spicy Tomato Sauce & Aioli

Barbecued Patatas Bravas With Spicy Tomato Sauce & Aioli

"‘Brave potatoes’ is the translation to this Spanish tapas side dish. The braveness comes from the spicy and smoky tomato and pepper sauce and the pokey deeply garlicky aioli. Classically the potatoes are fried, but this technique of parboiling the potatoes, soaking them in vegan mayonnaise, which later melts and crisps up on the barbecue, while leaving charry marks that bring a new edge to the dish." - Gizzi Erskine

Total Time: Preparation time 10 minutes | Cooking time 15 minutes

Servings: 4

Total Time: Preparation time 10 minutes | Cooking time 15 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.25 0.25 kg Maris Pipers, cut into fat chunky chips
  • 100 100 g Hellmann’s Vegan Mayonnaise
  • For the Spicy Tomato Sauce:
  • 0.5 0.5 Tbsp olive oil
  • 1.5 1.5 cloves of garlic, peeled and finely chopped
  • 125 125 g Passata
  • 45 45 g Jarred Roasted Red Peppers, roughly chopped
  • 0.25 0.25 Tbsp Sherry Vinegar
  • 0.25 0.25 tsp Hot Smoked Paprika plus an extra 1/2 tsp for garnish
  • 0.125 0.125 tsp sea salt
  • freshly ground black pepper
  • For the Aioli:
  • 50 50 g Hellmann’s Vegan Mayonnaise
  • 0.5 0.5 cloves of garlic, peeled and finely grated

Method

  1. Boil the potatoes for roughly five minutes until they are not quite falling apart. Drain and allow to steam dry.
  2. With a pastry brush, coat all of the potatoes with a layer of Hellmann’s Vegan Mayonnaise and lay them out on a plate ready for cooking.
  3. Meanwhile, make get the spicy tomato sauce on. In a saucepan heat the oil over a medium heat and add the garlic. Allow to soften and start to caramelise for 3-4 minutes, being careful not to let it burn, and then pour in the passata, red peppers, sherry vinegar, hot smoked paprika, salt and pepper. Allow to reduce and cook down for about 15-20 minutes until it has developed a deep rich flavour. Add the salt and check for seasoning.
  4. To make the aioli, simply mix together the minced garlic with the Vegan Hellmann’s Mayonnaise.
  5. When your barbecue is white-hot, place the mayonnaise coated potatoes on the barbecue, and allow them to get golden and crispy, turning every few minutes until they are beginning to char.
  6. To serve, place the crispy potatoes on a platter, pour the tomato sauce over the potatoes followed by the aioli and serve immediately.

 In order to bring Brits on a culinary journey, transporting their taste buds this summer, Hellmann’s has partnered with chef Gizzi Erksine to create a series of tantalising BBQ recipes for the ultimate summer staycation. To find out more about Hellmann’s, visit:  www.hellmanns.co.uk  or follow @HellmannsUK on Instagram, Twitter or Facebook

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