- August 2018
- Serves 4-6
- 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.
- 9.8g (1.4g saturated)
- 43.1g (7g sugars)
- 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)
- 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).
Make the sauce to the end of step 1, cool completely, then cover and chill for up to 3 days.
Pick a fruity dry verdejo white or a young and sprightly Spanish rosado.
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