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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
of the reference intake Carbohydrate 34.2g Protein 3.4g Fibre 3.9g
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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