Patatas bravas

Name: Patatas bravas
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tablespoons Olive Oil; 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil3 tbsp
Onionsmall1
Garlic2 cloves
Tinned Tomatos225 g
Tomato Puree1 tbsp
Paprika2 tsp
Chilli Powder
Sugar
Parsley
Potatoes900 g
Olive Oil2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

2 steps · 0 min

1
Heat the oil in a pan and fry the onion for about 5 mins 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 mins until pulpy. Can be kept chilled for up to 24 hrs.
2
Heat 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 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.