Patatas bravas
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10 Ingredients
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65 min total
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Serves Serves 4
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Easy
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Spanish
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Crisp roasted potatoes under a smoky, paprika-spiked tomato sauce, scattered with parsley. The classic Spanish tapas dish.
Patatas bravas are the tapas plate everyone fights over: crisp golden potatoes under a smoky, lightly spiced tomato sauce. It is the contrast of crunchy edges against the rich sauce that keeps you going back. Roasting the potatoes instead of deep-frying keeps the job easy while still delivering plenty of those craggy crisp bits.
Jump to recipe
Prep 15 min
Cook 50 min
Total 65 min
Easy
Scale:
- 1 small finely diced Onion
- 2 cloves chopped Garlic
- 225g Tinned Tomatos
- 1 tablespoon Tomato Puree
- 2 teaspoon Paprika
- Pinch Chilli Powder
- Pinch Sugar
- Chopped Parsley
- 900g Potatoes
- 2 tbsp Olive Oil
Nutrition (per serving)
265
kcal
6g
Protein
46g
Carbs
8g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oil in a pan and fry the onion for about 5 minutes until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, bring to the boil and stir occasionally. Drop to a simmer and cook for 10 minutes until pulpy. This will keep chilled for up to 24 hours.
- Heat the oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, tip them into a roasting tin and toss with the olive oil and seasoning. Roast for 40-50 minutes until crisp and golden. Tip into serving dishes, spoon the tomato sauce over, and scatter with fresh parsley to serve.
Tips from the ZestyPlate Kitchen
- Dry the potatoes thoroughly before they go in the oven so they crisp rather than steam.
- The sauce is happy made a day ahead; the flavours settle and deepen overnight.
- Give the potatoes room on the tray, in a single layer, for the best crunch all round.
- Reach for a properly smoky paprika. It carries the whole brava flavour.
Frequently Asked Questions
Yes. It keeps in the fridge for up to a day and arguably tastes better for the wait. Just warm it through before spooning it over the hot potatoes.
Go for it. A drizzle of garlic aioli next to the spicy tomato sauce is a popular touch and brings a creamy contrast.
If you have time, parboil them for a few minutes, rough up the edges in the colander, dry them well, then roast in hot oil until deeply golden.
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