I’ve got a very popular Spanish-inspired patatas bravas recipe for you, and it is absolutely fantastic! I’ve made this traditional Spanish tapa into a really tasty gluten free, dairy free and paleo version with a Whole30 compliant tomato & garlic aioli!
Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line two baking sheets with parchment paper and set aside.
Add garlic cloves and tomato paste to the paleo mayonnaise base. Blend using an immersion blender until by moving it up and down slowly until smooth and creamy throughout. Taste for seasoning and set aside.
In a large bowl, mix the potato cubes with the oil using your hands or a spoon until they are evenly coated.
Spread the potatoes onto both parchment lined baking sheets. You will want to make sure they have some room and are in an even and flat layer on each sheet. Depending on the size of your oven, you may need to make these in two batches. You can alternatively put one baking sheet on a lower rack and move it up higher once the potatoes above are finished cooking.
Bake at 425 degrees Fahrenheit for 25-30 minutes until they begin to turn golden brown. Turn the oven to a low broil for 4 minutes, flipping the baking sheet 180 degrees halfway through.
Remove the potatoes from the oven and transfer to a serving platter to slightly cool. Serve with tomato garlic aioli and chopped fresh parsley.