Crispy smashed Jersey Royal patatas bravas recipe

10 INGREDIENTS • 4 STEPS • 35MIN

Crispy smashed Jersey Royal patatas bravas recipe

Recipe
Spice up seasonal spuds in this Jersey Royals ‘patatas bravas’ recipe, inspired by the classic Spanish tapas dish. Golden, roasted and smashed Jersey Royal potatoes are served with a rich, smoky tomato sauce and a dollop of aioli for a deliciously moreish addition to your seasonal summer tapas night spread. When Jerseys aren’t in season, this will work just as well with any new potatoes.
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Spice up seasonal spuds in this Jersey Royals ‘patatas bravas’ recipe, inspired by the classic Spanish tapas dish. Golden, roasted and smashed Jersey Royal potatoes are served with a rich, smoky tomato sauce and a dollop of aioli for a deliciously moreish addition to your seasonal summer tapas night spread. When Jerseys aren’t in season, this will work just as well with any new potatoes.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

35MIN

Total time

Ingredients

Servings
4
800 g
M&S Jersey royal potatoes
1 pack
(200 g)
M&S sweet white diced onions
4 cloves
M&S Remarksable Value garlic, minced
400 g
M&S Italian passata rustica
1 tsp
smoked paprika
1/2 tsp
ground cumin
1/2 tsp
chilli flakes
1 tsp
caster sugar
5 g
fresh flat leaf parsley, roughly chopped
4 tbsp
M&S roasted garlic aioli

Nutrition per serving

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Calories
265kcal
Fat
5.2 g
Saturates
0.5 g
Sugars
11.4 g
Salt
238.4 mg
Love This Recipe?
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Crispy smashed Jersey Royal patatas bravas recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the potatoes (800 g) on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 25 minutes, then lightly crush each potato using the bottom of a mug. Return to the oven for a further 10 minutes, until golden and crisp.
step 2
Meanwhile, make the sauce. Heat a splash of olive oil in a large frying pan over a medium heat. Add the onions (1 pack) with a pinch of salt and cook for 7 minutes, or until softened. Stir in the garlic (4 cloves) and cook for 1 to 2 minutes, until fragrant.
step 3
Add the passata (400 g), smoked paprika (1 tsp), cumin (1/2 tsp) and chilli flakes (1/2 tsp). Season with salt and pepper, then stir in the sugar (1 tsp). Simmer for 20 minutes, or until slightly reduced. Taste and adjust the seasoning if needed.
step 4
Spoon the sauce into a shallow serving dish. Top with the crispy potatoes, scatter over the parsley (5 g) and finish with a dollop of aioli (4 tbsp).
step 4 Spoon the sauce into a shallow serving dish. Top with the crispy potatoes, scatter over the parsley (5 g) and finish with a dollop of aioli (4 tbsp).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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