Patatas Bravas
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 35 min · vegetarian, vegan, gluten-free, dairy-free
323 cal
5g protein
42g carbs
15g fat
per serving · estimated
Ingredients
- 1 lb starchy potatoes
- 1/4 cup olive oil
- 1/2 cup canned tomato puree
- 1/2 tsp smoked pimenton
- 1/4 tsp hot pimenton
- 1 garlic clove
- 1/2 tbsp sherry vinegar
- 1/2 tsp fine salt
Method (tap to check — screen stays awake)
- Cut the potatoes into 1 1/4-inch cubes and boil 6 minutes until just tender, then drain and dry.
- Roast the potatoes with half the olive oil at 425 F for 20 minutes, turning once, until crisp.
- Meanwhile fry the sliced garlic in the remaining oil, add both pimentons off the heat, then the tomato puree and vinegar.
- Simmer the brava sauce 5 minutes and season with salt.
- Pile the crisp potatoes on a plate and spoon over the warm brava sauce.
- Serve hot as a tapa.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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