Patatas bravas
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Recreate this popular Spanish tapas dish at home with our recipe, complete with a classic paprika tomato sauce
Ingredients
-
750g Maris Piper potatoes peeled and cut into bite-sized chunks
- 5 tbsp olive oil
- 1 large onionfinely chopped
-
3 cloves garlic crushed
- 400g tin finely chopped tomatoes
-
3 vine tomatoes chopped
- ½ tsp dried chilli flakes
- 1 tbsp sherry vinegar
- 1 tsp caster sugar
- ½ tsp sweet smoked paprika
-
finely chopped flat-leaf parsley to serve
Directions
- Heat a large pan of salted water until boiling, add the potatoes and simmer for 3 minutes. Drain really well, then spread out to dry on kitchen paper
Heat the oven to 200C/fan 180C/gas 6. Spoon 3 tbsp olive oil on a large, non-stick baking tray. Add the potato and toss to coat. Roast for 40-50 minutes or until crisp, turning now and again so they get evenly golden
To make the sauce, heat 2 tbsp of oil in a pan and cook the onion and garlic gently for 15-20 minutes or until soft. Tip in the remaining ingredients and season. Simmer for 20 minutes until thickened.
To serve, season the potatoes with salt then spoon into a warm serving bowl (or bowls). Spoon over the sauce, sprinkle with parsley and serve.
Nutrition
Nutrition
- per serving
- Calories
- 320
Amount/Serving
% Daily Value
- Fat
- 14.3 grams
- Saturated Fat
- 2.1 grams
- Carbs
- 39.7 grams
- Sugar
- 11.4 grams
- Fiber
- 5.9 grams
- Protein
- 5.3 grams
- Sodium
- 0.1 milligrams
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