The traditional Spanish dish of Patatas Bravas consists of fried potato cubes topped with spicy tomato sauce and creamy aioli. In our Goodfood version we are roasting our potatoes until golden brown and topping them with a smoked paprika infused mayonnaise that is the ultimate condiment! This addictive side dish is served with juicy garlic shrimp and blistered green beans. This irresistible mix is sure to charm the whole family!
We will send you:
Bunch of parsley
You will need:
Large pan (nonstick if possible)
2 Sheet pans
2 tbsp Butter
Salt & pepper
Roast the potatoes
Preheat the oven to 450°F. Small dice the potatoes. On a lined sheet pan, toss the potatoes with a drizzle of olive oil and season with S&P. Arrange in a single, even layer and roast, 25 to 30 minutes, or until golden brown and tender when pierced with a fork. Set aside in a warm spot.
Mise en place
While the potatoes cook, trim off and discard the stem ends of the green beans. Mince the garlic. Pick the parsley leaves off the stems; roughly chop the leaves.
Roast the green beans
On a second lined sheet pan, toss the green beans with a drizzle of olive oil; season with S&P. Arrange in a single, even layer and roast in the oven, stirring once, 10 to 12 minutes, until tender. Set aside in a warm spot.
Cook the shrimp
While the green beans roast, pat the shrimp dry with paper towel and remove the shells from the tails; season with ½ the spice and S&P. In a large pan (nonstick, if possible), heat 2 tbsp of butter on medium-high. Add the seasoned shrimp to the pan. Cook, flipping halfway through, 2 to 3 minutes, or until opaque and almost cooked through. Add the garlic, ½ the vinegar and ½ the parsley. Cook, stirring frequently, 1 to 2 minutes, until the garlic is fragrant and the shrimp is cooked through.
Make the sauce
While the shrimp cook, in a bowl, combine the mayo, remaining spice blend and remaining vinegar. Stir to thoroughly combine; season with S&P to taste.
Finish & serve
Divide the garlic shrimp and roasted green beans between your plates. Garnish with the remaining parsley. Drizzle the mayo sauce over the roasted potatoes and serve them on the side. Bon appétit!
Health Canada recommends cooking Shellfish to a minimum internal temperature of 74°C.
Let's get cooking
Discover a new way to cook with Goodfood: original recipes and the freshest ingredients delivered to your door every week.