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Crispy Patatas Bravas (3)

Crispy Patatas Bravas

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This delicious recipe is based on of Spain’s most popular tapas dishes. It is incredibly simple and inexpensive to make. Traditionally, the potatoes are fried on olive oil then served topped with the bravas sauce and creamy aioli, which can also be served separately. Patatas Bravas can be served as a side, as part of a tapas spread, as I have done here, or made more substantial by adding chopped chorizo or butterbeans for added protein.

Being a lover of saving time stood keeping an eye or stirring food, I created this version where potatoes are baked in a hot oven, whilst the bravas  sauce ingredients are just cooked together in a pan.

I also have a version in our LCBC Recipe Collection where all of the ingredients are cooked in one pan, meaning less washing up!

Crispy Patatas Bravas

Joanne Iceton
A simple and inexpensive tapas dish
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Side Dish, Snack
Servings 4 as a side, 6 as a tapas dish

Equipment

  • Measuring Spoons
  • Sharp knife
  • Large baking tray
  • Oven
  • Blender optional

Ingredients
  

  • 3 tbsp. oil I use unrefined rapeseed oil
  • 1 large onion, chopped or use 2 smaller onions
  • 1 kg potatoes washed and chopped into 3cm chunks
  • Salt and pepper
  • 2 - 4 garlic cloves, crushed (depending on taste) or use 2 - 4 tsp garlic paste
  • 1/4 tsp dried chilli flakes or use chilli powder
  • 1 tbsp. smoked paprika
  • 400 g can chopped tomatoes
  • 1 tbsp. red wine or balsamic vinegar optional
  • Handful fresh parsley or oregano, chopped to serve optional

Instructions
 

  • Oven 220c.
  • Prepare the ingredients. Drizzle 1 tbsp oil onto a large baking tray and spread this about with a pastry brush or clean hands. Tip the potatoes on the tray and drizzle over 1 tbsp oil. Mix them around with your hands to ensure they are covered with the oil. Spread out, making sure they don’t touch, otherwise they won’t crisp up. Bake for 30 - 40 mins, turning the potatoes over half way through cooking.
  • Add the other 1 tbsp oil to the pan and heat. Throw in the onions, stir and cover, then lower the heat to medium. Stir occasionally until starting to soften. Don’t be tempted to turn up the heat as you don’t want them to brown..
  • Add the paprika, chilli flakes, garlic and stir well for a few minutes. Pour the tomatoes in the pan, add the vinegar if using, then stir, cover and cook on a medium heat for 15 mins. You can either leave the sauce chunky or blend as I have here (brilliant to disguise onions to the most discerning little one!)
  • Once the potatoes are browned and cooked through, remove and tip into a serving dish. Season well with salt and pepper then spoon over the sauce. An remaining sauce can be served on the side. Scatter with the parsley or oregano if using, and serve.

Notes

This dish can also be served cold and it is great as a picnic dish.
Optional:
  • Add 200g chopped chorizo with the potatoes.
  • Add a drained 400g can of butter beans 5 mins towards the end of roasting the potatoes
  • Serve with a lighter version of to aioli:
Mix 120g Greek yogurt (or use Greek style) with 2 crushed garlic cloves (or 2 tsp. garlic paste), 1 tbsp. lemon juice and a pinch of cayenne pepper (optional). You can also use mayonnaise for this or half mayo, half yogurt.

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

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Nutritional Benefits:

Potatoes cannot be counted as one of your 5 a day but are high in vitamin c, soluble fibre as well as filling.

Tomatoes contain vitamins C and E, anticancer properties and may ease symptoms of asthma. Adding fat (as in olive or vegetable oil) boosts the  absorption of the valuable antioxidant lycopene and vitamins further as well as cooking.

Onions contain vitamin C and compounds which have anti-cancer, anti-inflammatory and  antibacterial  properties, help to lower bad LDL cholesterol and raise good HDL cholesterol thus reducing the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).

The sulphur compounds in garlic which create its odour also offer many health benefits from minimising the risk of heart disease, certain cancers (colon, stomach and  prostrate), can help to prevent stomach ulcers and is a natural antibiotic, antiviral and antifungal food.

Paprika has been used traditionally to promote heart health and shown to reduce bad LDL cholesterol. Like turmeric and cumin, it is high in salicylic acid which forms the basis of aspirin. This explains partly why these spices have anti-inflammatory actions helping to keep joints mobile.

 

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Warm Potato & Watercress Salad

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This recipe is so simple to throw together giving an explosion of taste in the mouth with the peppery watercress and fresh tomatoes contrasting with the smoky potatoes. The mustardy dressing and optional cheese topping brings another dimension.

WARM POTATO & WATERCRESS SALAD

Joanne Iceton
A taste explosion combining peppery watercress with juicy tomatoes and smoky potatoes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Main Course, Salad, Side Dish
Servings 4 people

Equipment

  • Scales
  • Sharp knives
  • chopping board or use a flat plate
  • Measuring Spoons
  • Large lidded pan if you don't have a lid, use foil to cover
  • Small bowl to mix the dressing
  • Grater/peeler

Ingredients
  

Salad

  • 1 tbsps oil
  • 1 red onion cut into small wedges
  • 700 g potaoes cut into thick slices, no need to peel
  • 200 g cherry tomatoes, halved or chop up larger tomatoes
  • 2 tsp smoked paprika
  • large handful watercress you can also use rocket or spinach

Optional

  • 25 g extra mature cheese or parmesan shaved with a peeler or grated

Dressing

  • 4 tbsp unrefined rapeseed/olive oil
  • 2 tbsp cider/white wine vinegar
  • 1 tbsp wholegrain mustard you can also use Dijon or other smooth mustard
  • 2 tsp honey or maple syrup if vegan

Instructions
 

  • Wash, prepare, and chop all of the ingredients.
  • Add the oil and paprika to a large lidded shallow pan and heat. Add the potatoes and onion. Stir to coat them in the paprika flavoured oil, add a splash of water, then cover and cook lowering the heat to medium. If you don’t have a lid, just cover with foil. Cook for 10 mins checking regularly that it does not stick, adding another splash of water if necessary until the veg is just fork tender.
  • Add the tomatoes and stir, then recover until starting to soften. Gently stir in the watercress then remove from the heat.
  • Add the dressing ingredients in a small bowl, whisking together then pour in the pan. Gently stir to mix trying to avoid breaking down the potatoes then serve topped with the cheese.

Notes

You may also add chopped chorizo or smoked bacon, omitting the paprika prior to adding the potatoes. Stir to brown slightly then continue steps 2 - 4.
You may also add a can of drained butter beans, adding them at the same stage as the tomatoes to make this a whole composite meal, offering starchy carbohydrates, vegetables and a protein source.
To make this vegan, swap the honey for agave or maple syrup and omit the cheese.
 

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

 

Nutritional Benefits:

Watercress is a powerhouse of nutrients providing good amounts of vitamin A, C (immunity and wound healing) and K (good bone and blood health), potassium and calcium. It also is a rich source of plant chemicals (that may reduce or minimise certain cancers including one which help to block the action of cells linked with lung cancer.

It belongs to the brassica vegetable family which all have the ability to help prevent chronic diseases, including cardiovascular diseases, type 2 diabetes, neurodegenerative disorders and various forms of cancers and more. The antioxidants have the ability to reduce what is called oxidative stress and the   presence of free radicals in our body. These have the potential to cause inflammation, neurodegenerative disorders such as Alzheimer’s and Parkinson’s disease, increase the signs of ageing and cell changes which can lead to cancer.

Potatoes cannot be counted as one of your 5 a day but are high in vitamin B6 and C as well as an energy giving carbohydrate food.

Tomatoes contain vitamins C and E, anticancer properties and may ease symptoms of asthma. Adding fat (as in olive or vegetable oil) boosts the absorption of the valuable antioxidant lycopene and vitamins further.

Onions of all types contain vitamin C and compounds which have anti-cancer, anti-inflammatory and antibacterial properties, and may reduce the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).

BAcon, Bean and Vegetable Bake

Bacon, Bean and Vegetable Bake

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This simple recipe can be prepared ahead of time. It is a great way to get children to eat more vegetables as they have been cunningly disguised in the sauce.

BACON, BEAN & VEGETABLE BAKE

Joanne Iceton
Print Recipe Pin Recipe
Course Main Course
Servings 4 people

Ingredients
  

  • 1 tbsp. oil
  • 1 onion chopped
  • 1 carrot grated
  • 1 courgette grated
  • 1 pepper chopped
  • 2 garlic cloves crushed
  • 100 g red lentils
  • 400 g can chopped tomatoes
  • 1 large sweet potato sliced
  • 4 baking sized potatoes sliced
  • 200 g lean bacon chopped*
  • 400 g can butter beans

Instructions
 

  • Prepare all of the ingredients and pre-heat the oven to 180c.
  • Heat the oil on a medium heat in a pan then add the onion, carrot, courgette and pepper. Stir and cook until golden.
  • Add the garlic, lentils, can of tomatoes and fill the can with water then add that to the pan.
  • Bring to the boil then turn down to a simmer cooking for 10-15 mins until the lentils soften. Remove from the heat then blend.
  • Add both types of potatoes, drained butter beans and chopped bacon to the pan with the sauce, stir then layer in a lightly oiled roasting pan.
  • Bake for 40-60 mins until the potatoes have softened. If it starts to brown too much, cover with foil halfway through.
  • Serve on it’s own or with a side salad.

Notes

This is an ideal recipe to get various vegetables into fussy eaters as they are blended in the sauce. The sauce is also great to use for pasta or as a base for bolognaise too.
*You may omit the bacon to make this vegetarian/vegan

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you

Card Donations PayPal Donations

Nutritional Benefits:

Tomatoes contain vitamins C and E, anticancer properties and may ease symptoms of asthma. Adding fat (as in olive or vegetable oil) boosts the absorption of the valuable antioxidant lycopene and vitamins further as well as cooking.
Butter beans like all pulses offer both soluble fibre and insoluble fibre. Soluble fibre helps to prevent blood sugars from rising rapidly and reduce the risk of heart disease. Both fibres are essential for good digestive health. They are also a source of B vitamins, protein, iron and calcium.
Sweet potatoes are high in soluble fibre, antioxidants beta carotene and vitamins A, C and E as well as filling. They help keep blood sugar levels regulated so are excellent to prevent insulin resistance which is the precursor to type 2 diabetes. Antioxidants help to prevent illnesses such as heart disease, inflammation, cancer and asthma.
Carrots are full of alpha and beta carotenes (antioxidants which help prevent heart disease, reduce the risk of certain cancers and lower the risk of infections amongst other benefits). Beta carotene is converted by the body into vitamin A; essential for growth, boosting immunity and healthy eyesight. As vitamin A is a fat soluble vitamin, cooking with a little oil helps the body to absorb more of this nutrient. They are also a source of vitamins C and E, rich in soluble fibre and help to keep blood sugars steady.
The sulphur compounds in garlic which create its odour also offer many health benefits from minimising the risk of heart disease, certain cancers (colon, stomach and prostrate), can help to prevent stomach ulcers and is a natural antibiotic, antiviral and antifungal food.

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