Patatas Bravas
  • Potatoes, peeled and chunked
  • garlic, crushed
  • chilli powder to taste!

Origen:   all over

  • olive oil
  • 2 x large tins tomatoes, chopped
  • 1 Spanish onion, chopped
  • salt
Heat the oven to HOT.  Par-boil the potatoes in salted water and drain.  Heat 3 or 4 tablespoons olive oil in the largest roasting pan (I use the full-size grill pan) and when hot tip in the potatoes and shake about a bit to coat with the oil.  Place in the oven and roast at about 200-220 C - they will take around 35-45 minutes.  Meanwhile, heat 3 tablespoons oil in a frying pan and add the onion.  Turn heat down and cook for 15 mins, moving them around occasionally so that they don't stick until they are translucent but not coloured.  Add the garlic, tomatoes, chilli powder and salt to taste.   Turn the heat up and cook fast to reduce the sauce to a sort of wet jam consistency.  Add a dash more oil if you like.  Serve the potatoes piping hot in a dish with the sauce spooned on top.

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