Spanish Patatas Bravas

Method

1. 1
   • potato 800 g
   • olive oil 4 tbsp
   • salt to taste

   Toss the potatoes with oil — Preheat the oven to 220°C. Toss the potato cubes with 3 tablespoons of the olive oil and a generous pinch of salt on a baking tray.

2. 2
   • potato 800 g

   Roast until golden and crisp — Roast the potatoes for 35 minutes, turning halfway, until deeply golden and crisp at the edges.

   ⏱35 min
3. 3
   • olive oil 4 tbsp
   • onion 1
   • garlic 2
   • canned tomatoes 400 g
   • smoked paprika 1 tbsp
   • cayenne pepper ½ tsp

   Simmer the bravas sauce — Meanwhile, heat the remaining olive oil in a saucepan and sauté the onion and garlic for 5 minutes. Add the canned tomatoes, smoked paprika, and cayenne, and simmer for 10 minutes until thickened.

   ⏱10 min
4. 4
   • potato 800 g
   • red wine vinegar 1 tbsp
   • salt to taste
   • fresh parsley 2 tbsp

   Blend and spoon the sauce — Blend the sauce until smooth, stir in the vinegar, and season with salt. Spoon the bravas sauce over the roasted potatoes and finish with chopped parsley.