Batatas Bravas a la Chef Bel
A bowl of Belicious Potato Bravas with aioli and Piri-Piri drizzled over it

Belicious Products used

Try our version - Creamy and Spicy

Shopping List

For the Bravas Sauce;

  • 1/3 Cup Olive Oil
  • 1 tbsp Belicious Portuguese Spice
  • 1 tbsp Belicious Piri-Piri
  • 1 tbsp Flour
  • 1 cup chicken stock
  • salt to taste

For the Batatas;

  •  1 kg any Potatoes (I used Sebago), cut in 2cm small squares
  • Olive Oil for frying (2 cups)
  • Aioli of your choice
Let's Cook!
  1. Heat up the 2 cups Olive Oil in a frying pan
  2. Wash and drain, then Pat dry the Potatoes
  3. Fry the potatoes in the Olive Oil until Golden and crispy on high/medium heat
  4. In the meantime, make the Bravas Sauce;

In a Glass Jar, add the Olive Oil, Belicious Portuguese Spice, Belicious piri-piri, flour and stock, and shake until combined.  Add to a sauce pan and heat until it starts to thicken, stirring continuously for 2 min. Remove from heat.

5. Remove from oil and Drain with a Colander Spoon
6. Place in a plate
Drizzle the Portuguese Bravas sauce over the potatoes and the Aioli Sauce
Enjoy the combination of the sauces and the Potatoes
Yumm Yumm
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