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Patatas Bravas

We love these crispy potato cubes with spicy sauce and this version roasts the potatoes in the oven rather than frying them in heaps of oil. Serve as a side dish or just on their own for a snack.

Wine Suggestion: We love a dry sherry with these, but can’t decide between whether we prefer Fino, Amontillado or Oloros – we recommend them all.

Patatas Bravas – serves 4

  • 800g floury potatoes, peeled and cut into 3-4cm cubes
  • 2 tbsp olive oil
  • 2 tbsp finely chopped flatleaf parsley, to serve

FOR THE SAUCE

  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp sherry vinegar
  • ½ tsp sugar or honey
  • 1 tbsp sweet paprika, plus extra to serve
  • 1 tsp hot paprika, plus extra to serve

Put the potatoes into a pot and cover with cold water. Bring to the boil, add plenty of salt, and simmer for 3-4 minutes or until starting to soften. Drain gently so they don’t break up too much.

Preheat the oven to 200C/Fan 180C/Gas 6.

Put 2 tbsp of olive oil in a roasting tin and heat in the oven. Add the drained potatoes, toss in the oil, and roast for 40-45 minutes.

To make the sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2-3 minutes or until the garlic has started to soften but not coloured. Add the vinegar and sugar or honey and stir until dissolved. Stir in the sweet and hot paprikas.

Pour the sauce over the crispy potatoes and sprinkle with a little extra paprika and some finely chopped parsley.

(Original recipe from The Hairy Bikers Mediterranean Adventure by Si King and Dave Myers, Seven Dials, 2017.)

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