Traditional patatas bravas recipe

  • Serves 4
  • 25 mins to prepare and 1 hr to cook
  • 190 calories / serving
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Sprinkle the potatoes with salt and leave in a sieve for 10 minutes. Do not rinse afterwards.

Heat the olive oil in a deep-sided frying pan until quite hot, then carefully add the potatoes, in batches, and fry gently until soft but not coloured. Remove the potatoes from the pan, bring the oil back up to hot, then fry the potatoes again until crisp and deep gold. Drain on kitchen paper and keep warm.

Pour most of the oil out of the pan, then add the garlic and fry for 1 minute until softened. Add the tomatoes, chilli and paprika and cook down until reduced and sticky. Adjust the seasoning and serve alongside the hot potatoes.

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  • Ingredients

  • 750g potatoes, cut into small cubes
  • 1tsp salt
  • 10tbsp olive oil
  • 2-3 garlic cloves, finely sliced
  • 2 large tomatoes, skinned, deseeded and finely chopped
  • 1⁄2 -1 red chilli, deseeded and chopped or 1⁄2tsp dried chilli flakes
  • 1tbsp paprika
  • salt
  • pepper
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  • Energy 804kj 190kcal 10%
  • Fat 3.8g 5%
  • Saturates 0.5g 3%
  • Sugars 3.5g 4%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 36.4g Protein 5g Fibre 4.8g

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