Cook and Scale
Spanish Patatas Bravas
4 servings · 50 min total
Crisp roasted potato cubes smothered in a smoky, spicy tomato sauce. A beloved tapas bar side dish, ready in under an hour.
Ingredients
- 800 g potato, cut into cubes
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic, minced
- 400 g canned tomatoes
- 1 tbsp smoked paprika
- ½ tsp cayenne pepper
- 1 tbsp red wine vinegar
- salt to taste
- 2 tbsp fresh parsley, chopped
Contains: Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Roast until golden and crisp — Roast the potatoes for 35 minutes, turning halfway, until deeply golden and crisp at the edges.
- 3.
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.
- 4.
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.