Patatas Bravas

A low FODMAP take on the classic Spanish dish patatas bravas. This dish have a few components but comes together really easily and packs a lot of flavour.

Gluten free, low FODMAP, dairy free, nut free, egg free, patatas bravas, potato side

Sides

Serves: 3 - 4

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Patatas Bravas

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Let me first preface this and say this is very much a cheat version of patatas bravas to suit the low FODMAP diet. The original Spanish dish does rely on some high FODMAP ingredients like garlic and onion. This version however is still super flavoursome thanks to some easy substitutions.

Ingredients

Potatoes

• 4 medium sized white potatoes
• 3 tbsp extra virgin olive oil
• salt

Tomato Sauce

• ¾ cup passata or diced tomatoes
• 1 tbsp onion infused olive oil*
• 2 tsp hot smoked paprika
• 1 tbsp sweet smoked paprika
• salt to taste

Aioli

• 4 tbsp mayonnaise
• 2 tsp garlic infused olive oil*
• chives to top

Method

1. Preheat an oven to 200°C.
2. Bring a pot of water to the boil.
3. With the skin on, dice up the potatoes into bite sized cubes. Add to the pot of water and boil for 6 minutes. Allow the potatoes to cool for 10 minutes.
4. Place the potatoes into a baking dish and drizzle with oil. Ensure the potatoes are well covered so that they get nice and crispy. Bake for 45 minutes or until golden and crispy.
5. About 10 minutes before the potatoes are done, make the tomato sauce. In a small saucepan on low to medium heat add oil, passata and paprika. Cook for 10 minutes until fragrant and sauce has slightly thickened.
6. In a small bowl, mix together the mayonnaise and garlic infused oil.
7. Once the potatoes are cooked, season with salt and place into a serving dish. Top with the tomatoes sauce, a few spoonfuls of the aioli and fresh chives to serve.

Notes

*if you don’t have onion or garlic infused olive oils you can omit these, but they do bring significant flavour to the dish

https://lowfodmapcooking.com.au/recipes/patatas-bravas

A non authentic version of patatas bravas, this recipe uses infused oils to recreate the beautiful flavours of onion and garlic. Garlic and onion are both water soluble vegetables which means that when they are cooked in oil, the onion is infused with their flavour without fructans leeching out into the oil. This is what makes infused oils gut friendly choices on the low FODMAP diet. Take a look at some other ways to create flavour on the low FODMAP diet.