Spanish·non-vegetarian·medium

Patatas bravas

Name: Patatas bravas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Hey there, cooking enthusiasts! Today, I'll show you how to make the oh-so-tasty Patatas Bravas. So, first things first, heat up some olive oil in a pan and get those onions sizzling. Fun fact - one time, I accidentally used way too much garlic in this recipe and let me tell you, my kitchen was like a scene from a vampire movie for days! Once the onions are soft, throw in the garlic, chopped tomatoes, tomato purée, paprika, chilli powder, sugar, and a pinch of salt. Let it all boil and bubble, then simmer until it's nice and pulpy. Pro tip: if you like it extra spicy, add a bit more chilli powder - but beware, you might set your taste buds on fire! Now, for a little twist - before serving, sprinkle some fresh parsley on top for a pop of color and freshness. Trust me, it makes all the difference. Enjoy your Patatas Bravas with a big smile and maybe a glass of sangria - you deserve it!

45 min(prep 15 + cook 30)

4 servings

250 kcal

4.7

Ingredients

Olive Oil3 tablespoons
Onion1 small finely diced
Garlic2 cloves chopped
Tinned Tomatos225g
Tomato Puree1 tablespoon
Paprika2 teaspoon
Chilli PowderPinch
SugarPinch
ParsleyChopped
Potatoes900g
Olive Oil2 tbsp

Nutrition

250 kcalper serving

Protein5g8%

Carbs35g56%

Fat12g19%

Fiber4g6%

Sugar6g10%

Directions

1
step 1
2
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.
3
step 2
4
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.

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