Patatas bravas

Name: Patatas bravas
Total time: 45 min
Yield: 3
Cuisine: Spanish
Ingredients: 650 g Potatoes, peeled; 35 g Olive oil; 80 g Onion; 10 g Garlic; 220 g Tomato passata; 3 g Smoked paprika; 1 g Ground chilli; 8 g Plain wheat flour; 100 g Water; 10 g Wine vinegar; 3 g Salt

Crisp oven potatoes with a smoky, spicy tomato sauce.

Estimated total time: 45 minutes3 portionsAbout 320 kcal per portion

Golden fried potato pieces topped with red bravas sauce — Photo: Krista · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

650 g Potatoes, peeled
35 g Olive oil
80 g Onion
10 g Garlic
220 g Tomato passata
3 g Smoked paprika
1 g Ground chilli
8 g Plain wheat flour
100 g Water
10 g Wine vinegar
3 g Salt

Method

Heat oven to 220°C. Cut potatoes into 2 cm cubes, boil for 5 minutes and drain well.
Toss potatoes with 25 g oil and 2 g salt. Roast for 30–35 minutes, turning halfway, until crisp and tender.
Meanwhile soften chopped onion in remaining oil for 5 minutes. Add garlic, paprika, chilli and flour and stir for 30 seconds.
Whisk in passata, water, vinegar and remaining salt. Simmer for 10 minutes until smooth, then spoon over potatoes just before serving.

Oven-roasted home adaptation. Aioli, if served alongside, is not included.

Patatas bravas

Allergens and ingredient checks

Listed allergens: gluten, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Canal Cocina · Diana Cabrera’s patatas bravas

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