Prep 35 mins
Cook 50 mins
There are many recipes for this famous Spanish tapas dish - this recipe was given to me by a Spanish friend from Madrid, and is the only recipe I use now..........I like the fact that the potatoes are baked in the oven, making it easier to prepare & socialise with a glass of Sangria or two! In Spain, Patatas Bravas is often served with mayonnaise or alioli - however you choose to serve it, this is a "must" for your Tapas table!
FOR THE SAUCE
- 3 tablespoons olive oil
- 1 large Spanish onion, chopped
- 2 -4 garlic cloves, chopped
- 227 g chopped tomatoes
- 1 tablespoon tomato puree
- 2 teaspoons sweet smoked paprika (pimenton)
- 1 teaspoon hot smoked paprika (pimenton)
- 1 pinch chili powder
- 1 teaspoon sugar
- chopped fresh parsley, to garnish
FOR THE POTATOES
- 900 g potatoes
- 2 tablespoons olive oil
- (Serves 10-12 with other dishes).
- Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, two types of paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
- To serve, preheat the oven to 200C/gas 6/fan oven 180°C Cut the potatoes into small cubes and pat dry with kitchen paper.
- Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
- Tip the potatoes into dishes and spoon over the reheated sauce.
- Sprinkle with the parsley. Serve with cocktail sticks.
These were lovely. I should have chopped up onions and tomato more finely but didn't because I was a lazy butt. I let myself down, but the flavours were nice. I found it nearly too spicy for myself, but it was well enjoyed by my guests. Thanks.
I was quite cautious with the heat on this and ended up having to add more chilli, so don't be afraid, it needs the heat. Really liked being able to roast the potatoes rather than frying them.
This has been a favourite dish of mine for a long time, but I've only made it a few times. This was a really easy way to prepare it. Cooking for some young tastebuds I went easy on the spice and the smoky paprika, the sauce was still very flavourful. It was maybe a tad sweet for me, so I'd probably cut the sugar down to 1/2 tsp next time, probably depends on your tomatoes as well. Aside from your tapas table, these would be an amazing addition to brunch and this recipe makes that an easy task. Thanks for sharing FT!