Side Dishes
Steven Raichlen
These are sometimes served with a spicy tomato-based sauce. Here, I’ve paired mini potatoes grilled in a foil packet with a drizzle of garlicky aioli.
Patatas Bravas with Garlic Aioli
Recipe Notes
- Grill Time: 20 to 25 minutes
- Yield: Serves 4
- Method: Direct grilling using Reynolds Wrap® Non-Stick Foil
Ingredients
For the potatoes:
- 1 pound small potatoes, washed, dried, and halved or quartered
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons Spanish smoked paprika (pimentón)
- Coarse salt (sea or kosher), to taste
- Freshly ground black pepper, to taste
For the garlic aioli:
- 1 cup mayonnaise
- 3 to 5 cloves garlic, pressed or finely minced
- 2 teaspoons fresh lemon juice, or more to taste
- Coarse salt (sea or kosher), to taste
- Freshly ground black pepper, to taste
You’ll also need:
- Reynolds Wrap® Non-Stick Foil
Recipe Steps
1: Set up your grill for direct grilling and heat to medium-high.
2: Toss the potatoes with the olive oil and paprika, then season generously with salt and pepper.
3: Tear off a 12- by 20-inch piece of Reynolds Wrap® Non-Stick Foil. Place it dull side up (non-stick side) on your workspace. Arrange the potatoes in the center in a single layer. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the potatoes. Using a fork or bamboo skewer, poke several holes in the packet to let steam escape.
4: Arrange the packet on the grill grate and grill, turning occasionally, until the potatoes are tender, 20 to 25 minutes.
5: In the meantime, make the garlic aioli: Combine the mayonnaise, garlic, and lemon juice; whisk. Season to taste with salt and pepper, adding more garlic, lemon juice, or salt and pepper. If the sauce is too thick to drizzle, add a teaspoon or two of cold water. Drizzle in a zig-zag pattern over the potatoes, or serve the aioli on the side.
