Crisp potato cubes meet spicy tomato sauce and garlic aioli in this Spanish tapas plate.
18 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut potatoes into large cubes and boil for 8 minutes.
Drain and dry the potatoes, then toss with olive oil.
Roast the potatoes at 220°C for 25 minutes.
Cook tomato puree, vinegar, and hot pepper for 8 minutes into a sauce.
Serve the potatoes with brava sauce and garlic mayonnaise.
💡 Tip: Boiling and drying the potatoes first makes their crust crisper when roasted.
🍽️ Serving suggestion: Drizzle sauce over the top and serve as tapas with toothpicks.
~360
kcal calories
6
g protein
42
g carbs
19
g fat
4.1g
Sugar
5.2g
Fiber
185.5mg
Sodium
4.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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