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.
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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)
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Method
- 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).
- 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.
- 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).
Nutrition
- 296kcals Calories
- 9.8g (1.4g saturated) Fat
- 5.7g Protein
- 43.1g (7g sugars) Carbs
- 5.9g Fibre
- 0.1g Salt
For 6
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Reviews
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.
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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