Patatas bravas

A classic tapas dish - cubes of potato in a spicy, tomato sauce
Photo by Ann M.
Adapted from bbcgoodfood.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bbcgoodfood.com

Ingredients

  • 3

    tbsp olive oil

  • 1

    small onion

  • , chopped

  • 2

    garlic clove, chopped

  • 227g can chopped tomato

  • 1

    tbsp tomato purée

  • 2

    tsp sweet paprika

  • (pimenton)

  • good pinch chilli powder

  • pinch sugar

  • chopped fresh parsley

  • , to garnish

  • For the potatoes

  • 900

    g potato

  • 2

    tbsp olive oil

Directions

Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours. To serve, preheat the oven to oven 355F. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

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