Patatas bravas with Jerusalem artichokes

Ingredients

• 500 gJerusalem artichokes
• 30 ml (2 tbsp)olive oil
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)garlic powder
• 5 ml (1 tsp)smoked paprika
• 2.5 ml (½ tsp)cracked black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C.

2. 2

   Wash the artichokes

   Scrub the Jerusalem artichokes thoroughly with a vegetable brush.

3. 3

   Cut into wedges

   Cut each artichoke into 2–6 pieces, depending on its size.

4. 4

   Coat with oil

   Arrange the pieces on baking paper and drizzle over the olive oil. Use your hands to rub the oil over them.

5. 5

   Roast the pieces

   Roast for about 20 minutes. While they cook, mix the seasonings together.

6. 6

   Season and finish

   Sprinkle the seasoning mixture as evenly as possible over the artichokes. Roast for a further 15–20 minutes, until crisp around the edges.

7. 7

   Serve with aioli

   Serve, for example, with aioli.

What are Jerusalem artichoke bravas?

Patatas bravas is a Spanish tapas dish of crisp potato pieces, often served with a boldly flavoured sauce. This version swaps the potato for Jerusalem artichokes, also known as sunchokes, which roast to a tender centre beneath their browned edges.

The recipe keeps things simple: olive oil helps the pieces roast, while garlic, smoked paprika and black pepper give them a savoury, smoky coating. Aioli is suggested alongside for dipping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 3g protein, 21g carbs, 7g fat.

The Jerusalem artichokes provide most of the carbohydrates, while the olive oil supplies most of the fat; the dish is modest in protein. Balance a portion with a protein-rich main and vegetables or salad, and remember that aioli adds extra fat if served alongside.

Choosing and preparing the artichokes

Size: Jerusalem artichokes vary in shape, so cut each one into 2–6 pieces according to its size. Aim for pieces that are reasonably similar so they roast at a similar pace.

Cleaning: Scrub the knobbly skins thoroughly with a vegetable brush before cutting. The method leaves the skins on.

Getting an even coating

Oil first: Rub the olive oil over the cut pieces by hand, as directed, so it coats their surfaces before they go into the oven.

Seasoning: Mix the salt, garlic powder, smoked paprika and pepper while the artichokes roast for their first 20 minutes. Scatter the mixture as evenly as you can for flavour across the batch.

Roasting for crisp edges

First roast: Give the artichokes about 20 minutes at 175°C before adding the seasoning. This starts the cooking while leaving time to prepare the spice mixture.

Finish: Roast for another 15–20 minutes after seasoning, checking for crisp edges. The total roasting time is about 35–40 minutes; the recipe gives 50 minutes overall.

How to serve them

As tapas: Bring the wedges to the table while warm, with aioli for dipping as suggested. They also work as a side dish alongside a main meal.

For a fuller plate: Pair them with a source of protein and a fresh salad or other vegetables. Aioli adds a creamy contrast, but is optional.

Texture and doneness

Look for browned, crisp edges after the final 15–20 minutes. The centres should be tender rather than hard; if the pieces need more time, continue roasting until they reach that texture.

Recipe notes & tips

• Cut the artichokes into similarly sized pieces where their shapes allow.
• Rub the oil over the pieces so it reaches their cut surfaces.
• Mix the seasonings during the first roast to keep the preparation moving.
• Spread the seasoning evenly over the artichokes after the first 20 minutes.
• Check for crisp edges during the final 15–20 minutes of roasting.
• Serve warm with aioli on the side if you like.

Variations

• Add chilli: Mix a little chilli powder into the seasoning for extra heat.
• Use sweet paprika: Swap it for smoked paprika for a gentler, less smoky flavour.
• Try fresh garlic: Add finely grated garlic to the oil before coating the pieces.
• Change the dip: Serve with a tomato-based bravas sauce instead of aioli.
• Add herbs: Finish with chopped parsley for a fresh note.

Common mistakes to avoid

• Uneven pieces: Large differences in size can leave some pieces less tender; cut them to broadly similar sizes.
• Skipping the scrub: Dirt can cling to the knobbly skins; brush the artichokes thoroughly before cutting.
• Adding seasoning too early: The recipe seasons after the first 20 minutes; follow that order for an even finish.
• Uneven seasoning: Concentrated patches can taste overly salty or strongly spiced; scatter the mixture across the pieces.
• Stopping by the clock alone: Check for crisp edges and tender centres rather than relying only on the stated time.

How to store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot to help restore some crispness; the pieces may soften during storage.

Frequently asked questions