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Patatas bravas
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Prep Time:
15 minutes
15 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
85 minutes
85 minutes
Spicy Spanish-style potatoes for a fiery fiesta!
Ingredients:
- 1.5kg sebago potatoes, peeled
- 75.08 gm olive oil
- 1 red onion, chopped
- 3 garlic cloves, chopped
- 1/2 tsp chilli powder
- 5.00 gm smoked paprika
- 82.50 gm dry white wine
- 400g can diced tomatoes
- 1 tsp dried oregano
- 62.50 ml flat-leaf parsley leaves, chopped
Instructions:
- Preheat your oven to 200°C. Boil whole potatoes until slightly firm, then drain and let sit for 15 minutes. Once cooled, cut the potatoes into 2cm cubes.
- In a preheated oven, heat the roasting pan with 1/4 cup of oil until hot. Gently toss in the potatoes to coat evenly. Roast for 40 minutes until crispy and tender.
- Heat the remaining oil in a saucepan over low heat. Cook onion until soft, then add garlic and cook for 1 minute. Stir in chilli powder and paprika, followed by wine. Bring to a boil over high heat and cook until reduced by half. Add tomatoes and oregano, then simmer uncovered for 20 minutes until sauce thickens. Season with salt and pepper.
- Blend the sauce in a food processor until smooth, then return it to the saucepan. Heat on medium for 3 minutes, stirring occasionally until warmed. Add parsley. Place potatoes in a serving bowl, pour sauce over them, and gently mix to coat. Serve and enjoy!