Patatas Bravas
A flavourful dinner option, perfect for summer!Â
What you'll need:
Tomato Sauce
- 3 Tbsp olive oil
- 1 onion, diced
- 80g red pepper, diced
- 2 garlic cloves, minced
- 2 tsp paprika
- ¼ tsp chilli powder
- 1 lemon
- 350g tomato passata
Potatoes
- 1.2Kg potatoes, peeled and diced into 2cm cubes
- Vegetable oil for frying
- Sea salt flakes
- Handful fresh flatleaf parsley, chopped
- Garlic mayo to serve (optional)
Method:
- Heat olive oil in frying pan, gently cooking the onion, pepper and garlic for 10 minutes until softened. Stir in the paprika, chilli powder and a squeeze of lemon juice. Cook off for 1-2 minutes until seasonings become fragrant, then add the passata and simmer gently for 20 minutes until thick. Season with salt and pepper to taste. Remove from heat to let mixture cool, then use a hand blender to blitz the sauce to a chunky sauce.
- Meanwhile, heat the oven to 220°C/200°C fan/gas 7. Add potato cubes to a pan of cold salted water, bring to the boil, then simmer for 6-8 minutes until tender. Drain the potatoes, tipping onto a tray lined with kitchen roll to dry further. Toss in a shallow roasting tin with vegetable oil and sea salt, roasting for 15-20 minutes until golden and crisp.
- Spoon half of the tomato sauce onto a serving platter, then top with the potatoes. Spoon more sauce over the potatoes and add chopped parsley to serve.
TOP TIP: Serve with garlic mayo for a flavour explosion!