Patatas Bravas (Potatoes for the Brave!)

By Addie

"There are many recipes for this famous Spanish tapas dish - this recipe was given to me by a Spanish friend from Madrid, and is the only recipe I use now..........I like the fact that the potatoes are baked in the oven, making it easier to prepare & socialise with a glass of Sangria or two! In Spain, Patatas Bravas is often served with mayonnaise or alioli - however you choose to serve it, this is a "must" for your Tapas table!"

Ingredients

• FOR THE SAUCE
• 3 tablespoons olive oil
• 1 large Spanish onions, chopped
• 2-4 garlic cloves, chopped
• 227 g chopped tomatoes
• 1 tablespoon tomato puree
• 2 teaspoons sweet smoked paprika ( pimenton)
• 1 teaspoon hot smoked paprika ( pimenton)
• 1 pinch chili powder
• 1 teaspoon sugar
• Chopped fresh parsley, to garnish
• .................................................
• FOR THE POTATOES
• 900 g potatoes
• 2 tablespoons olive oil

Preparation

Step 1

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, two types of 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 200C/gas 6/fan oven 180°C 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 Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.
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REVIEWS:

I was quite cautious with the heat on this and ended up having to add more chilli, so don't be afraid, it needs the heat. Really liked being able to roast the potatoes rather than frying them.

This has been a favourite dish of mine for a long time, but I've only made it a few times. This was a really easy way to prepare it. Cooking for some young tastebuds I went easy on the spice and the smoky paprika, the sauce was still very flavourful. It was maybe a tad sweet for me, so I'd probably cut the sugar down to 1/2 tsp next time, probably depends on your tomatoes as well. Aside from your tapas table, these would be an amazing addition to brunch and this recipe makes that an easy task.

Well, I've been on a Patatas Bravas kick ever since I tried another one on RecipeZaar. This was excellent, a bit sweeter and less hot than the other, and this had more tomato taste. I did make sure to use the smokey paprika. I liked the way the potatoes browned in this recipe, and although this recipe suggested serving it with a mayonnaise sauce (as did the other), I did not this time. I preferred it with the mayo sauce, but this was quite excellent too!

This recipe is absolutely to-die-for! While the potatoes are what you'd expect from roasted potatoes the sauce is AMAZING! I made it as is, (don't forego the smoked paprika's the smokey flavour is what this sauce is all about!) I had no parsley so I used chopoped fresh basil.

I made this dish tonight. We really enjoyed it. Simple but good. Goes as side dish with lots of food. You can make the sauce as spicy or mild as you like.

Very good, very easy... and eagerly devoured by all of my guests! I served this as a side to Maria's Best Crock Pot Roast, which it complimented perfectly. My only change would be to double the amount of the sauce, since everyone loved the flavor and wished there was more of it.

A great recipe. I was surprised by the spice, but in a good way. I wish it was a little bit prettier though.

What a great recipe! I have used this to take to potlucks and it's a hit all the way around, especially since no one makes vegetarian dishes. I didn't have access to the types of paprika (small town), so I doubled up on basic paprika and doubled the chili powder. I used roma tomatos too- great texture. This recipe is fantastic and a crowd pleaser. Great job!

Excellent recipe! Reviewed this for ZWT3. Very simple to make but extremely tasty... Substituted the chili powder for a little harrisa (lol). I had to turn potatoes over one by one as just shaking tray didn't create even cooking. Ate this with roast chicken & will definitely make this again soon.

Had seen the pics you'd posted in the photo forum, they looked scrummy, and so I wanted to try them out myself! FT, these are absolutely GORGEOUS! and so simple to make. Didn't serve it with mayo though (DH DETESTS mayo!), it was delicious by itself. Thank you for sharing your lovely recipe.