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Crispy Patatas Bravas

Joanne Iceton
A simple and inexpensive tapas dish
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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.