Patatas Bravas
Crisp potato chunks under a smoky-spicy bravas sauce — the essence of a Spanish bar evening.
- Total
- 35 min
- Serves
- 4
Spain's iconic tapa: crisp-fried potato chunks topped with a smoky-spicy bravas sauce of tomato, paprika and a touch of chilli. Patatas bravas are bar food at its most beloved — crunchy potatoes, bold sauce, sometimes a drizzle of aioli. Order them with a cold drink and you've got the essence of a Spanish evening.
Ingredients
- 3 tablespoons Olive Oil
- 1 small finely diced Onion
- 2 cloves chopped Garlic
- 225g Tinned Tomatos
- 1 tablespoon Tomato Puree
- 2 teaspoon Paprika
- Pinch Chilli Powder
- Pinch Sugar
- Chopped Parsley
- 900g Potatoes
- 2 tbsp Olive Oil
Instructions
- Heat the oil in a pan and fry the onion for about 5 mins until softened.
- Add the garlic, chopped tomatoes, tomato puree, 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.
- 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.
Nutrition (per serving)
- Calories
- 350
- Protein
- 6 g
- Fat
- 15 g
- Carbs
- 50 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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