Perfect Patatas Bravas
There is an enormous variety of recipes for Patatas Bravas. Ingredients for each recipe depend on the region of Spain it comes from and they can vary greatly. This recipe is inspired by a variety of different Patatas Bravas recipes, picking out the key ingredients from each and keeping it simple.
I liked cooking this recipe as I found it surprisingly easy to make – only 8 ingredients and two of those are for the garnish! I’m not a huge fan of chilli and I prefer my Patatas Bravas to be smoky hot. So, for this recipe I have used smoked paprika and left the chilli in the store cupboard. If you love your hot, spicy kicks then it would be easy enough to add a chopped chilli.
- 700g of potatoes
- 1 small onion, roughly chopped
- 2 garlic cloves, crushed
- 500ml of passata
- 1 tbsp sherry vinegar (or red wine vinegar – a good tip from Debbie N!)
- 1 tbsp smoked paprika
- Large dollop of creme fraiche
- Roughly chopped coriander
1. Switch on the fan oven at 180 C and leave it to heat up. Bring a pan of water to the boil. Peel the potatoes and cut them into approximately 2 cm chunks. Boil the potatoes for 10 minutes.
2. Roughly chop 1 small onion and gently fry with a little *oil in a non-stick saucepan for 4 minutes. Crush 2 garlic cloves. Add the garlic, and fry the garlic and onion mixture for a further minute.
*It is assumed you have some sort of cooking oil (e.g. olive oil, 1 cal spray, sunflower oil, vegetable oil or butter) in your store cupboard.
3. To the garlic and onion mixture, add 500ml of passata, 1 tbsp of sherry/red wine vinegar and 1 tbsp of smoked paprika. Mix it all together and let the mixture simmer gently for 25 minutes until the sauce turns a slightly darker shade of red and appears thicker.
4. Whilst the mixture is simmering, transfer the partially boiled potatoes to a baking tray. Drizzle 2 tbsp of olive oil over the potatoes and mix them together with your hands or a spoon if it is too hot. Let the oil-covered potatoes roast in the oven for 25 minutes at 180 C.
5. After 25 minutes, take the potatoes out of the oven and add them to the smoky tomato sauce in the frying pan. Gently mix them together, so that the potatoes are covered in the sauce.
6. Serve on a plate with a large dollop of creme fraiche and a sprinkling of roughly chopped coriander.
Nice with a cool bottle of beer!
N.B. Sometimes at the frying stage I add a yellow pepper, mushrooms, chorizo or even bacon. Really, I just take a look in the fridge to see what else I can use up.