Patatas Bravas

Spanish · 35 min · vegetarian, vegan, gluten-free, dairy-free

Shop ingredients

Ingredients

• 800 g floury potatoes
• 80 ml olive oil
• 200 ml canned tomato passata
• 1 tsp smoked pimenton
• 1/2 tsp hot pimenton
• 2 garlic clove
• 1 tbsp sherry vinegar
• 1 tsp fine salt

Method

1. Cut the potatoes into 3 cm cubes and boil 6 minutes until just tender, then drain and dry.
2. Roast the potatoes with half the olive oil at 220 C for 20 minutes, turning once, until crisp.
3. Meanwhile fry the sliced garlic in the remaining oil, add both pimentons off the heat, then the passata and vinegar.
4. Simmer the brava sauce 5 minutes and season with salt.
5. Pile the crisp potatoes on a plate and spoon over the warm brava sauce.
6. Serve hot as a tapa.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook