I have travelled to Spain a number of times. When going on holiday, one of my prime concerns is obviously the food. I have tried so many delicious dishes in Spain, but at any tapas restaurant I visit, without fail, I always get some patatas bravas. Don’t get me wrong, there are so many tasty Spanish dishes out there. But as common as this dish is, no tapas meal I order seems complete without it. These Easy Patatas Bravas goes perfectly with my Chilli Garlic Prawns.
Possibly the most well known of tapas dishes, these delicious crisp potatoes slathered in a spicy tomato sauce can be prepared in a number of ways. The method I use is super easy, so you can make this dish in no time at home. It uses only 5 main ingredients, with a few herbs and spices, and has very little prep time. It really couldn’t be easier!
I like to add a little heat to the tomato sauce (obviously!) in the form of some chilli powder. However, as always, if the spice isn’t your cup of tea, you can lower the amount, or omit it completely. The paprika adds a punch of flavour, and for a smokey, earthy tomato sauce, you can use smoked paprika, which is delicious! Serve with some tasty garlic aioli for extra flavour. My favourite is this one from Leon. I’m yet to find a tastier one!
If you want a taste of Spain, but in the comfort of your home, give this recipe a try! These Easy Patatas Bravas are so simple to make, and make a super delicious side to so many meals!
Easy Patatas Bravas
Ingredients
- 500 g potatoes
- 2 tbsp olive oil
- 3 small onions
- 1 tin chopped tomatoes
- 2 tsp paprika
- 1 tsp chilli powder
- 1 tsp garlic salt
- 1 tsp mixed herbs
- 1 tsp oregano
- 2 tbsp tomato puree
- 3 garlic cloves
- handful fresh basil
- aioli to serve (optional)
Instructions
- Wash the potatoes and chop into bite-size chunks. Add to a baking tray and toss with the mixed herbs, garlic salt and 1 tbsp olive oil to coat. Roast for around 30 minutes at 200°C or 180°C fan until crispy.
- Meanwhile, make the sauce. Finely dice the onions and mince the garlic cloves. Fry in a large pan with the other tbsp olive oil on medium heat until softened and starting to brown a little. Add the tinned tomatoes along with the tomato puree, oregano, paprika, chilli powder and some salt and pepper. Bring to the boil, stirring continuously, then lower the heat.
- Roughly chop the fresh basil and add to the pan. Stir in, and cook for another five minutes or so. If you like the sauce a little thinner, add a dash of water and stir in.
- When crispy, take the potatoes out the oven, and add to a dish. Pour the tomato sauce over the potatoes. Serve with fresh basil and aioli.
Method in Pictures
Gather your ingredients
Chop the potatoes into bite-size chunks
Add the potatoes to a baking tray with the mixed herbs and garlic salt
Add the olive oil and toss to coat, then roast for 30 minutes
Chop the onions
Add to a pan with the garlic, minced and fry until soft
Add the chopped tomatoes and tomato puree
Along with the oregano, spices a little salt and pepper, and bring to the boil, stirring
Chop the basil and add, and cook for another 5 minutes
Add the potatoes to a dish, and cover with the tomato sauce. Serve with aioli and fresh basil