Patatas bravas

Patatas bravas
  • Serves icon Serves 4-6
  • Time icon Hands-on time 20 min, Simmering time 20 min, oven time 15-20 min

Crispy potatoes are covered in a rich tomato sauce, fresh herbs and served with a creamy aioli. Our version of patatas bravas will leave your guests wanting more.

Nutrition: per serving

Calories
296kcals
Fat
9.8g (1.4g saturated)
Protein
5.7g
Carbohydrates
43.1g (7g sugars)
Fibre
5.9g
Salt
0.1g
Calories
296kcals
Fat
9.8g (1.4g saturated)
Protein
5.7g
Carbohydrates
43.1g (7g sugars)
Fibre
5.9g
Salt
0.1g

For 6

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 1 onion, roughly chopped
  • 80g chargrilled peppers (available from Sainsbury’s), drained
  • 2 fat garlic cloves, sliced
  • 2 tsp sweet smoked paprika
  • ¼ tsp cayenne pepper
  • 1 lemon
  • 350g tomato passata (rustica or regular)
  • 1.2kg waxy potatoes, such as charlotte
  • Light olive oil or sunflower oil for frying
  • Sea salt flakes
  • 2 fresh rosemary sprigs (optional)
  • Handful fresh flatleaf parsley, chopped
  • Aioli to serve (optional)

Method

  1. Heat the extra-virgin olive oil in a deep frying pan or large sauté pan and gently cook the onion, peppers and garlic with a couple of pinches of salt for 10 minutes or until softened. Stir in the paprika, cayenne and a squeeze of lemon juice. Stir for 1-2 minutes until fragrant, then pour in the passata and simmer gently for 20 minutes until thick. Set aside to cool a little, then use a stick blender to whizz the sauce to a purée (or, if you prefer, leave it chunky).
  2. Meanwhile, heat the oven to 220°C/200°C fan/gas 7. Peel and cut the potatoes into quarters, then cut into 2cm chunks. Put in a pan of cold salted water, bring to the boil, then simmer for 6-8 minutes until tender. Drain well, tip onto a tray lined with kitchen paper and dry well. Toss in a shallow roasting tin with the light olive/sunflower oil and sea salt. Add the rosemary, if using, then roast for 15-20 minutes until golden and crisp, turning once or twice.
  3. Spoon half the brava sauce onto a serving platter, then top with the potatoes. Spoon over a little more sauce and sprinkle over the parsley to serve. If you like, serve with a dollop of aioli (for a cheat’s version, mix finely chopped garlic and a squeeze of lemon juice into shop-bought mayonnaise).

delicious. tips

  1. Make the sauce to the end of step 1, cool completely, then cover and chill for up to 3 days.

  2. Pick a fruity dry verdejo white or a young and sprightly Spanish rosado.

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Reviews

Read what others say...

  1. Really nice recipe, great paired with the sherry braised chorizo for as part of a summer lunch. I would roast the potatoes for a bit longer to get them nice and crispy.

  2. The ABSOLUTE best Patatas Bravas recipe I’ve ever made.
    Even tastier the next day as the Rosemary had time to infuse a bit more.
    I added cheese sauce to the aioli, topped the Potato Bravas with that then baked it in a hot oven until browned on top.

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