Tuesday 12 June 2018

How about tapas for lunch?
You just can't go wrong with crispy baked potatoes and creamy, smokey, garlicy sauces!

Posted by at 1:59 PM in

Patatas Bravas with

Jalapeno Cilantro Sauce and Smokey Garlic Aioli

Once in a while lunch at our house becomes a hodge-podge of tapas spread across our countertop.

We all gather around the bowls and plates, pick and choose what we want from the selection before us, and chat about the afternoon ahead.

I love these meal times!

With their versatility potatoes are almost always in the mix on days such as this, and Patatas Bravas are a favorite! With a change in seasonings, or by topping the roasted potatoes with different sauces, we have endless possibilities.


For the Potatoes


3 pounds little red potatoes (washed and cut into quarters)
¼ cup olive oil
1 teaspoon cumin
salt and pepper to taste
chopped cilantro (for garnish, optional)

For the Cilantro Jalapeno Sauce


5 jalapenos (seeded and roughly chopped)
2 cups fresh cilantro
¾ cup plain greek yogurt
2 cloves garlic (finely chopped)
? teaspoon salt
¼  cup olive oil
1 tablespoon apple cider vinegar
juice of one lime

For the Smokey Garlic Aioli


½ cup mayonnaise
1 garlic clove (grated)
1 teaspoon lime juice
1 teaspoon smoked paprika 


Preheat the oven to 475 degrees.

Place potatoes into a large pot and fill with water to about 1 inch above the potatoes. Cover the pot, and bring to a boil.  
Boil for 5 minutes and then drain the water from the pot.
With the potatoes remaining in the pot once drained, add the olive oil, cumin, salt and pepper. Stir well to coat the potatoes with the seasonings and oil.

Carefully place the hot potatoes into a single layer onto a baking sheet, and bake for 20 to 30 minutes or until potatoes are golden and crispy.

For the Cilantro Jalapeno Sauce:

Combine all ingredients into a food processor and puree. Scoop the sauce into a serving dish and set aside.

For the Smokey Garlic Aioli:

Place all ingredients into a bowl and stir to combine. Set aside.

To Serve:

Pile the roasted into a serving bowl and drizzle them with both the Cilantro Jalapeno Sauce and the Smokey Garlic Aioli. Sprinkle the top with fresh chopped cilantro leaves for garnish. Place the bowls of extra sauce on the side for dipping.


This recipe will be printed in an upcoming edition of the Wisconsin Badger Common’Tater magazine, there you will find me writing potato related articles featuring delicious recipes for my monthly Ali's Kitchen column in this fabulous trade magazine.

Looking for more delicious potato recipes? Give these a try! (click on pic for below for recipe) ....