Patatas bravas
- Mary Cadogan
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Serves 10-12 as a side
Easy
Prep: 30 mins - 35 mins
Cook: 50 mins
A star rating of 4.5 out of 5.107 ratingsRate
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Make this classic tapas dish part of your cooking repertoire – it's simply potatoes in a spicy tomato sauce.
Dairy-free
Egg-free
Gluten-free
Low sugar
Nut-free
Vegan
Vegetarian
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Vodka flamed chorizo
A star rating of 3.6 out of 5.17 ratings
Try our quick air fryer patatas bravas crunchy potatoes with a kick of Spanish flair.
Ingredients
Nutrition
Units:
MetricUS
For the sauce
-
3 tbsp olive oil
-
1 small onion
chopped
-
2 garlic cloves
chopped
-
227g can chopped tomatoes
-
1 tbsp tomato purée
-
2 tsp sweet paprika
(pimenton)
-
good pinch chilli powder
-
pinch sugar
-
chopped fresh parsley
to garnish
For the potatoes
-
900g potatoes
cut into small cubes
-
2 tbsp olive oil
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Nutrition: per serving
-
kcal116
-
fat5g
-
saturates1g
-
carbs15g
-
sugars2g
low
-
fibre2g
-
protein2g
-
salt0.05g
low
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Method
-
step 1
Heat the oil in a pan and fry the onion for about 5 mins until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
-
step 2
Heat oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.
RECIPE TIPS
LOOKING FOR MORE TAPAS IDEAS?
Check out our favourite tapas recipes, or for more Spanish inspiration visit our Spanish collection.
Recipe from Good Food magazine, January 2002
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A star rating of 4.5 out of 5.107 ratings
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