Patatas bravas — crisp roasted potatoes smothered in a smoky, paprika-spiked tomato sauce. The quintessential Spanish tapas, finished with a scattering of fresh parsley.
- 1 small finely diced Onion
- 2 cloves chopped Garlic
- 225g Tinned Tomatos
- 1 tablespoon Tomato Puree
- 2 teaspoon Paprika
- Pinch Chilli Powder
- Pinch Sugar
- Chopped Parsley
- 900g Potatoes
- 2 tbsp Olive Oil
Video
Preparation
- Heat the oil in a pan and fry the onion for about 5 minutes until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 minutes until pulpy. This can be kept chilled for up to 24 hours.
- Heat the oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40–50 minutes until crisp and golden. Tip into serving dishes, spoon over the tomato sauce, and sprinkle with fresh parsley to serve.
