Coles

  1. Home
  2. Recipes and inspiration
  3. Courtney Roulston’s patatas bravas with tomato sauce and cashew aioli

Courtney Roulston’s patatas bravas with tomato sauce and cashew aioli

Skip to IngredientsSkip to Method

Served with homemade tomato sauce and cashew aioli, this tasty patatas bravas recipe is the ultimate side. Loaded with herbs and spices, it’s an explosion of flavour.

  • Serves4, as a side
  • Cook time40 minutes
  • Prep time1 hour
Courtney Roulston’s patatas bravas with tomato sauce and cashew aioli

Ingredients

  • 1kg Coles Australian Carisma Potatoes, cut into 1.5cm-thick wedges
  • 1 1/2 tbs extra virgin olive oil
  • 1/4 cup chopped flat-leaf parsley
  • Ground paprika, to sprinkle

Tomato sauce

  • 1 tbs extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 tsp tomato paste
  • 1/2 x 400g can diced tomatoes
  • 1/2 tsp ground paprika
  • 1/2 tsp dried chilli flakes
  • 1 tbs red wine vinegar
  • 1 tsp maple syrup

Cashew aioli

  • 1/2 cup (75g) cashews, soaked in 1 cup (250ml) boiling water for 1 hour
  • 1 garlic clove
  • 1 tbs red wine vinegar
  • 1 tsp maple syrup
  • 1 1/2 tbs extra virgin olive oil
  • Pinch of sea salt flakes

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 190°C. Line a roasting pan with baking paper. Place the potato in a colander and rinse under cold water. Pat the potato dry with paper towel. Place in a bowl with the oil and season with salt. Arrange in a single layer in the lined pan. Roast for 40 mins or until the potato is golden and cooked through.

  2. Step 2

    Meanwhile, to make the tomato sauce, heat the oil in a small saucepan. Add the onion and cook for 2 mins or until soft. Add the garlic and cook for 1 min or until aromatic. Stir in tomato paste, tomato, paprika and chilli flakes. Bring to a simmer and cook, stirring, for 4-5 mins or until the sauce thickens. Season. Stir in the vinegar and maple syrup. Cool slightly. Use a stick blender to carefully blend until smooth.

  3. Step 3

    To make cashew aioli, drain cashews. Place in a blender with garlic, vinegar, maple syrup, oil, salt and 1/4 cup (60ml) warm water. Blend until creamy, adding a little more warm water, if needed.

  4. Step 4

    Place the potato on a serving platter. Top with dollops of tomato sauce and cashew aioli. Sprinkle with parsley and paprika to serve.

Courtney Roulston’s patatas bravas with tomato sauce and cashew aioli

Courtney Roulston’s patatas bravas with tomato sauce and cashew aioli
  • Serves4, as a side
  • Cook time40 minutes
  • Prep time1 hour
Ingredients
  • 1kg Coles Australian Carisma Potatoes, cut into 1.5cm-thick wedges
  • 1 1/2 tbs extra virgin olive oil
  • 1/4 cup chopped flat-leaf parsley
  • Ground paprika, to sprinkle

Tomato sauce

  • 1 tbs extra virgin olive oil
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 tsp tomato paste
  • 1/2 x 400g can diced tomatoes
  • 1/2 tsp ground paprika
  • 1/2 tsp dried chilli flakes
  • 1 tbs red wine vinegar
  • 1 tsp maple syrup

Cashew aioli

  • 1/2 cup (75g) cashews, soaked in 1 cup (250ml) boiling water for 1 hour
  • 1 garlic clove
  • 1 tbs red wine vinegar
  • 1 tsp maple syrup
  • 1 1/2 tbs extra virgin olive oil
  • Pinch of sea salt flakes
    Description

    Served with homemade tomato sauce and cashew aioli, this tasty patatas bravas recipe is the ultimate side. Loaded with herbs and spices, it’s an explosion of flavour.

    Method

    1. Step 1

      Preheat oven to 190°C. Line a roasting pan with baking paper. Place the potato in a colander and rinse under cold water. Pat the potato dry with paper towel. Place in a bowl with the oil and season with salt. Arrange in a single layer in the lined pan. Roast for 40 mins or until the potato is golden and cooked through.

    2. Step 2

      Meanwhile, to make the tomato sauce, heat the oil in a small saucepan. Add the onion and cook for 2 mins or until soft. Add the garlic and cook for 1 min or until aromatic. Stir in tomato paste, tomato, paprika and chilli flakes. Bring to a simmer and cook, stirring, for 4-5 mins or until the sauce thickens. Season. Stir in the vinegar and maple syrup. Cool slightly. Use a stick blender to carefully blend until smooth.

    3. Step 3

      To make cashew aioli, drain cashews. Place in a blender with garlic, vinegar, maple syrup, oil, salt and 1/4 cup (60ml) warm water. Blend until creamy, adding a little more warm water, if needed.

    4. Step 4

      Place the potato on a serving platter. Top with dollops of tomato sauce and cashew aioli. Sprinkle with parsley and paprika to serve.