Side Dishes

Patatas Bravas with Garlic Aioli

Reynolds Wrap Tapas Party

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


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.