Patatas Bravas
This classic Spanish tapas dish features cubes of potato roasted until crisp and golden, served with a richly spiced tomato sauce. The sauce, made with onions, garlic, tomatoes, and a blend of paprika and chilli, is prepared ahead of time to allow the flavours to develop. It's a versatile dish that can be served as a shared appetiser with cocktail sticks or as a hearty side. Allow time for the sauce to cool and blend before assembling the final dish.
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 (14 1/2 ounce) can petite diced tomatoes
- 1 tablespoon tomato sauce
- 2 teaspoons sweet paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 pinch sugar
- chopped fresh parsley, to garnish
- 2 lbs potatoes
- 2 tablespoons olive oil
Method
- Begin the sauce by warming the oil in a pan, then cook the chopped onion for 5 minutes until soft.
- Stir in the garlic, canned tomatoes, tomato sauce, sweet paprika, chilli powder, cayenne pepper, red pepper flakes, sugar, and salt, then bring the mixture to a boil.
- Reduce the heat and let the sauce simmer for 10 minutes until it becomes thick and pulpy.
- Allow the sauce to cool slightly before blending it into a smooth puree. It can be set aside for up to 2 hours.
- For the potatoes, heat your oven to 425°F.
- Cube the potatoes, pat them dry with kitchen paper, and spread them in a single layer in a roasting tin.
- Toss the potato cubes in the oil and season with salt and pepper.
- Roast the potatoes for 40-50 minutes, giving them a shake or stir halfway through, until they are crisp and golden.
- Reheat the prepared sauce.
- Transfer the roasted potatoes to serving dishes, spoon the warm sauce over the top, and finish with a sprinkle of chopped fresh parsley.
Nutrition (per serving)
Sodium34500 mg
Recipe details
CategoryPotato
Authorsofie-a-toast
