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Patatas bravas
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Iconic Spanish dish, crispy potatoes with herbs and salt or in spicy tomato 'bravas' sauce. A must-try tapas favorite, known as "fierce potatoes" for a reason!
Ingredients:
4 medium potatoes, peeled and halved (approximately 800g)
2cloves of garlic, peeled and finely sliced
2sprigs of fresh rosemary, leaves picked
1teaspoonsweet paprika
1onion, peeled and finely chopped
4cloves of garlic, peeled and sliced
3fresh red chillies, deseeded and roughly chopped
1carrot, peeled and finely chopped
a few sprigs of fresh thyme, leaves picked
1 x 400 g tin of chopped tomatoes
1tablespoonsherry vinegar
Instructions:
Parboil the potatoes until starting to get tender but still firm. Drain and allow to steam dry. Heat a pan and make the bravas sauce by sautéing onion, garlic, chillies, carrot, and thyme. Add tomatoes, sherry vinegar, salt, and pepper. Simmer until thick. Fry potatoes in olive oil until golden, adding garlic and rosemary at the end. Drain on paper towels and toss with paprika, fennel seeds, and salt. Blend the sauce until smooth. Season to taste. Serve with the potatoes on the side or pour the sauce over the potatoes. Enjoy as a side, with pasta, or on pizza.