Recipe | Vege
Patatas Bravas

Patatas Bravas means fierce potatoes reflecting the spicy sauce that accompanies these small cubes of fried potato.

Potatoes

500g potatoes (in the middle of the waxy-floury range: Charlotte, Maris Piper, Desiree or King Edwards), scrubbed and cut into 1-2cm cubes

  • Bring a pan of salted water to the boil
  • Add the cubed potatoes
  • Bring the pot back to the boil
  • Reduce the heat and simmer gently until just tender (~10 min)
  • Drain in a colander and leave to dry

1 tablespoon olive oil

  • Heat 1 tablespoon of olive oil in a large frying pan over a medium heat
  • Add the cooked potato cubes
  • Fry until golden and crisp (~15 min)

1 teaspoon coarse sea salt

  • Sprinkle the coarse sea salt over the potatoes
  • Then transfer to a warmed serving dish

Spicy Sauce

1 tablespoon olive oil
2 garlic cloves, finely chopped
[Optional: one onion, chopped]
[Optional: chilli of choice, e.g. 1 small chopped red chilli, or 1-2 teaspoons hot paprika, or Tabasco sauce]

  • heat 1 tablespoon olive oil in a small frying pan over a medium heat
  • Add the garlic, onion, and chilli and fry for 1 minute

1 x 400 gram can of chopped tomatoes or 4-5 fresh medium tomatoes, roughly chopped
1/2 teaspoon sweet paprika

  • Add the chopped tomatoes and paprika
  • Continue to cook until the tomatoes are softened but still retain some of their shape (~5 min)

Salt and pepper
1 tablespoon fresh herbs, finely chopped (something like sage, thyme or coriander)
[Optional: pinch cumin]
[Optional: 1 teaspoon sugar]

  • Season to taste
  • Then add the chopped herb and remove from the heat
  • Pour the sauce over the potatoes
  • Serve hot