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No tapas feast is complete without some spicy patatas bravas. In our version, roast potatoes are coated in a smoky tomato sauce with garlic, chilli and rosemary. Top with fresh parsley and aïoli. This recipe is great for using up leftover roast potatoes. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Roast the potatoes on a tray for 15 mins. Roughly chop, then return to the oven for 15 mins.
Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion for 3-4 mins. Add the rosemary, paprika, chilli and garlic; cook for 1 min. Add the tomatoes and tomato purée. Cook for 2-3 mins over a high heat, stirring, until reduced a little and thick.
Toss the potatoes into the sauce and put in a serving dish. Drizzle with the oil, sprinkle with the parsley and serve with the aïoli, if you like.
Tip: This recipe is great for using up leftover roast potatoes. Roughly chop, then fry to reheat.
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