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Patatas bravas

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Potato pieces in a spicy tomato sauce. ‘Bravas’ means brave, referring to their spicy heat.
Serves
8
Prep
20 minutes
Cook
25 minutes
Each 167g serving contains (excludes serving suggestion)
KCal
124
Carbs
20.1g
Fibre
2.6g
Protein
2.9g
Fat
3.4g
Saturates
0.40g
Sugars
3.3g
Salt
0.40g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp smoked paprika
2 large tomatoes, chopped or 200g tin chopped tomatoes
150ml vegetable stock
750g potatoes, cut into chunks
freshly ground black pepper
Method
  1. Heat half of the oil in a non-stick pan, add the onion and garlic and fry for 4-5 minutes until softened.
  2. Add the paprika, tomatoes and stock, bring to the boil and simmer for 15 minutes. Season with plenty of black pepper, transfer to a blender or food processor and blend until smooth.
  3. Meanwhile, cook the potatoes in boiling water for 7-8 minutes, until just tender.
  4. Drain and toss in the remaining oil. Place on a baking sheet and cook under a hot grill for 5-6 minutes until golden brown all over.
  5. Serve the potatoes with the tomato sauce.
Chefs tips
  • Smoked paprika adds a wonderful flavour to dishes, you can get mild (dulse) or hot (picante) depending on how bravas you are!
  • Often served as tapas, these potatoes are a great side dish served with a grilled piece of salmon or tuna and salad.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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