Patatas Bravas

Total Time 40

Servings: 4 4 servings

Course: Starter / Tapas

Cuisine: Spanish

Ingredients Method Notes

Ingredients

Potatoes

800 g waxy potatoes peeled and cut into 3 cm chunks
3 tbsp olive oil
Salt and pepper

Bravas Sauce

400 g canned crushed tomatoes
3 cloves garlic minced
1 tsp smoked paprika
½ tsp hot paprika or cayenne
1 tbsp olive oil
1 tbsp sherry vinegar
Salt to taste

Aioli (to serve)

100 ml mayonnaise
1 clove garlic minced
1 tsp lemon juice

Method

Preheat oven to 220°C (430°F). Toss the potato chunks with olive oil, salt and pepper. Roast on a baking tray for 30–35 minutes, turning once, until golden and crispy.
Make the bravas sauce: heat olive oil in a pan. Fry the garlic for 30 seconds. Add both paprikas and cook for 30 seconds. Add the crushed tomatoes and sherry vinegar. Simmer for 10 minutes until thick. Season.
Make the aioli: stir together the mayonnaise, garlic and lemon juice.
Arrange the crispy potatoes on a platter. Spoon the bravas sauce generously over the top.
Drizzle aioli over or serve alongside for dipping.

Notes

Source: Classic Spanish recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.