Patatas bravas
Crispy potatoes, spicy smoky tomato sauce
Ingredients
- 800 g potatoes peeled and cut into 2–3cm chunks
- 3 tbsp olive oil for roasting
- 1 tsp smoked paprika
- 1/2 tsp fine salt
- Fresh parsley to serve
For the bravas sauce
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tsp smoked paprika
- ½ tsp hot paprika or chilli flakes
- 1 tbsp tomato purée
- 200 g passata or tinned chopped tomatoes
- 1 tsp sherry vinegar or red wine vinegar
- ½ tsp sugar
- Pinch salt
Instructions
- Par boil the potatoes in salted water for around 20mins, drain and set aside.
- Heat the oven to 200°C (200°C fan). In a roasting tin toss potatoes with olive oil, smoked paprika and salt. Spread on a tray and roast 40-50 minutes until crisp and golden, turning halfway.
- Whilst the potatoes are roasting, make the bravas sauce. Heat oil in a pan, add the onions and fry until soften, around 5 minutes.
- Add the garlic and stir for 1 minute. Stir in smoked paprika, chilli flakes / hot paprika and tomato purée and combine together.
- Add tomatoes, vinegar, sugar and salt. Stir together and simmer for around 10 minutes until thickened.
- You can either blend the sauce for a smoother finish, or leave it rustic.
- Serve the hot potatoes onto a plate, spoon over the bravas sauce and sprinkle chopped parsley on top