Crispy patatas bravas with salsa brava
Fried potato pieces in olive oil and sea salt served with a spicy garlicky tomato sauce. Serve as tapas or make it into standalone dish with veggie meatballs. Either way this recipe is perfect for an easy vegan and vegetarian crowd pleaser.
Servings: 4
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.