PATATAS BRAVAS – Fried Potatoes with Spicy Tomato Sauce Recipe – Jason Palin
A staple of any tapas banquet, Patatas Bravas is delicious and filling. A perfect recipe to start your tapas repertoire! The trick to the perfect sauce, is to keep tasting it. If you think it needs more salt or chilli, then add it. It’s your sauce, so own it!!
Preparation time – 20 minutes
Cooking time – 50 minutes approx.
Feeds – 4 depending on how hungry you are!
- 500 g potatoes
- 4tbsp oil – olive extra virgin for roasting + extra 2tbsp oil for coating
- 1 onion (brown)
- 1 capsicum – red pepper
- 200 g tomatoes – chopped
- Clove of garlic
- Small chilli – jalapeno,
- 50 ml red wine
- Pinch caster sugar
- Pinch cayenne pepper,
- Pinch paprika powder,
- Pinch salt and pepper
- Heat the oven to 200C / gas 6 / fan oven 180c
- Put half the olive oil on a roasting pan and place in the oven to let the oil heat through.
- Peel the potatoes and chop into small chunks, about one inch square.
- When the oven is hot, remove the baking tray and add the potatoes (be careful as the oil might spit.)
- Cover with the remaining oil and return the potatoes to the oven.
- Roast the potatoes until they are soft in the middle and slightly crispy on the outside. This takes between 35
- and 45 minutes. You should turn the potatoes every ten minutes or so to make sure that they cook evenly.
- Meanwhile, make the bravas salsa.
- Chop the onion finely and cook gently in the oil.
- Add the garlic.
- Once the onion is soft (5 minutes), add in the tomato.
- Chop both peppers and add to the onion – leave the chili pepper seeds out if you don’t want the sauce to be too spicy.
- Add the spices to the onion and pepper and let the whole lot cook very gently until the pepper is softened.
- Tip the potatoes into a bowl and coat with the sauce.