Patatas Bravas
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 1
Potatoes with a spicy tomato sauce. A great appetiser to go with a beer. Yields one serve as a lunch or for two as an appetiser.
For the potatoes
  • 320g (or there abouts) of desiree potatoes, cut into bite sized pieces but leave the skin on
  • 1 tbs of olive oil
  • sea salt
  • 1 tsp of garlic powder
For the sauce
  • 2 tsps of olive oil
  • 1/4 of a brown onion, diced
  • 1 tsp of minced garlic (equivalent to one clove)
  • 3 tbs of white wine
  • 2/3 tbs of tomato paste
  • 130g of tinned, diced tomatoes (1/3 of a 400g tin)
  • 1/2 tsp of Tabasco sauce (adjust for how spicy you like things)
  • 1/2 tsp of smoked paprika
  • 1/4 tsp of salt
  • 1/4 tsp of sugar
  • Mayonnaise (I used about 1 tbs)
  1. Preheat oven to 230 degrees C (450 f)
  2. Soak diced potatoes in boiling water for 10 minutes. I boil the water in the kettle
  3. After the potatoes have soaked for 10 minutes drain and dry thoroughly with paper towel.
  4. Pop the potatoes in a bowl and toss in the olive oil, a generous amount of sea salt and the garlic powder. I have said a tsp of garlic powder but the main thing is generously coat the potatoes. I normally wipe the bowl I soaked the potatoes in and re use it to save on washing up.
  5. Put the potatoes on a baking tray lined with baking paper and bake in the oven for about 20 minutes until fully cooked. Stir them half way through.
  6. While the potatoes are baking get started on the sauce.
  7. Heat the olive oil in small pan on medium.
  8. Add the onion and garlic and cook for about 5 minutes until just starting to brown stirring to make sure they don't stick.
  9. Add the wine and turn the temperature up to medium-high.
  10. Cook the wine until the wine reduces by half. As this is a smaller amount than the original recipe this should happen fairly quickly - a couple of minutes.
  11. Add the tomato paste, crushed tomatoes, Tabasco sauce, smoked paprika, salt and sugar and stir until it is all well combined.
  12. Reduce the heat and let the sauce simmer until the potatoes are close to done.
  13. Just before the potatoes are finished use a hand blender to puree the sauce. I kept mine a bit rustic.
  14. Once the potatoes are done, remove from oven and put in a bowl and top with the tomato sauce and add mayonnaise to taste.
Nutrition Information
Calories: 650
Recipe by Shrinking Single at