This is a quick and simple recipe for crispy patatas bravas with salsa brava. Fried potato pieces served with a spicy garlicky tomato sauce makes for an easy crowd pleaser for vegetarians and vegans alike.
What is patatas bravas?
Patatas bravas is a popular Spanish dish often served with aioli and a spicy tomato sauce also known as bravas sauce. It consists of basic pantry ingredients making it a cheap yet tasty meal. At it’s most basic an authentic is is simply cubes of potatoes baked or fried in olive oil until crisp then topped with a chunky tomato sauce consisting of smoked paprika, garlic, chilli and plenty of salt. The combination of salty fried potato and a smoky, fiery tomato sauce is too delicious and always has me going back for a second helping.
What to serve with patatas bravas?
This crispy patatas bravas with salsa bravas is definitely versatile. Serve as it comes as a quick snack when friends are over, or serve as tapas along with other vegetarian favourites like roasted chickpeas, smoky aubergine, guacamole, coleslaw and sticky miso tofu. The combinations really are endless. Personally I like to make it a standalone super filling meal and often pair the patatas bravas with chickpea meatballs and a generous amount of the bravas sauce. Perfection on a plate!
The ingredients
This recipe closely resembles the traditional Spanish recipe because the simple ingredients are bold enough in flavour and the dish really doesn’t cal; for any unnecessary flourishes! For the potatoes choose a starchy potato such as russet as they are highly absorbent and will hold their shape well. Use olive oil to add lots of flavour. Ensure the potatoes are well coated so they really crisp up! Finish by seasoning with plenty of good quality sea salt.
For the bravas sauce again use olive oil as it just adds the best flavour and foundation to your sauce. The garlic and paprika add lots of smokiness while the chilli adds just the right amount of heat. Finish with a pinch of sugar to balance the acidity of the tomatoes and you have an amazing smoky-fiery tomato sauce.
The method
Pre heat the oven to 220°C/200°C fan/gas 7. Par boil the potatoes in salted water for 6-8 minutes. Drain well then turn out into a shallow roasting tin along with the olive oil and season with plenty of sea salt. Roast for 20-25 minutes until golden brown then finish under the grill for 5 minutes or until the potatoes are extra crisp and golden-brown.
To make the sauce simply fry the onion in olive oil until translucent, reduce the heat and add the minced garlic and fry for a couple of minutes until lightly golden. Stir in the chopped tomatoes, tomato puree, smoked paprika, sugar, crushed chillies and salt. Bring the sauce to a simmer then leave to cook for 10 minutes, allowing the flavour and heat to develop.
Leave a comment and let me know how you get on making this crispy patatas bravas with salsa brava. I would love to see your creations over on instagram!
more plant based dinner inspiration
Chakalaka, bean and tomato relish
Aubergine with harissa, roasted chickpeas and saffron rice
Crispy patatas bravas with salsa brava
Ingredients
For the potatoes
- 850 g potatoes
- 2 tbsp olive oil
- sea salt
For the bravas sauce
- 1 tbsp olive oil
- 1 onion
- 4 garlic cloves minced
- 400 g can chopped tomatoes
- 1 tbsp smoked paprika
- 1 tbsp tomato puree
- 1/2 tsp sugar
- 1/2 tsp crushed chillies
- 1/4 tsp salt
- Handful roughly chopped parsley to serve
- Aoili optional
Instructions
- Pre heat the oven to to 220°C/200°C fan/gas 7. Peel the potatoes and cut into quarters and then into bite sized cubes.
- Place in a pan of salted water and bring to the boil. Simmer for 6-8 minutes until slightly tender. Drain well and dry using a clean kitchen towel.
- Add to a shallow roasting tin and coat the potatoes with the olive oil. Season well with sea salt.
- Roast for 20-25 minutes until crisp and golden. Turn half way through to ensure the potatoes cook evenly.
- Finish under a hot grill for 5 minutes until the potatoes are extra crisp and golden-brown.
- To make the sauce heat the oil in a saucepan over a medium heat. Fry the onion until translucent, approximately 5 minutes.
- Reduce the heat and add the minced garlic and fry for a couple of minutes until lightly golden.
- Stir in the chopped tomatoes, tomato puree, smoked paprika, sugar, crushed chillies and salt.
- Bring the sauce to a simmer then leave to cook for 10 minutes. Season with salt to taste.
- To serve, toss the potatoes onto a platter or tapas bowl, pour over the bravas sauce and sprinkle over the chopped parsley. If desired, drizzle over the aioli sauce.