Patatas bravas

Patatas bravas

Serving these Spanish-style potatoes on top of the sauce, not underneath, keeps the skins crispy.

By , 21 September 2015
Patatas bravas
  • Ready in: 45 mins
  • Serves: 6
  • Price: 29p per serving
Nutritional Info
Each 174g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 565KJ 135KCAL
of your reference intake.
Typical energy values per 100g: 325kJ/78kcal.
  • 600g Charlotte potatoes
  • 2 tbsp sunflower oil
  • 1 tbsp olive oil
  • 1 small onion
  • 1 clove garlic, crushed
  • 1/2 level tsp crushed dried chillies
  • 1 level tsp smoked paprika
  • 390g carton Chosen by you Chopped Tomatoes
  • 1/2 level tsp sugar
  • 1 tbsp balsamic vinegar
  • Fresh parsley, torn, and Chosen by you Garlic Mayonnaise to serve
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Cut the potatoes into 2cm cubes and toss in the sunflower oil. Put in a roasting tin and cook in the oven for 40 minutes, until golden and crisp.

  • Meanwhile, heat the olive oil in a pan and cook the onion until soft. Add the garlic, chillies and paprika. Cook over a low heat, stirring, for 1 minute.

  • Add the chopped tomatoes and sugar. Simmer, uncovered, for 15-20 minutes, stirring frequently, until it forms a thick sauce. Add the vinegar then simmer for another minute.

  • Divide the sauce between 6 small bowls. Put the potatoes on top and garnish with the parsley. Serve with the mayonnaise, if desired.