Recipes
Patatas bravas
Serving these Spanish-style potatoes on top of the sauce, not underneath, keeps the skins crispy.
Serving these Spanish-style potatoes on top of the sauce, not underneath, keeps the skins crispy.
(12 votes)
Cook: 45 Mins
Serves: 6
Price: 29p per serving
Nutritional Information
Each 174g serving contains
Energy
566kj
135kcal
566kj
135kcal
7%
Fat
5.9g
5.9g
Med
8%
8%
Saturates
0.8g
0.8g
Low
4%
4%
Sugars
3.9g
3.9g
Low
4%
4%
Salt
0.1g
0.1g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
325kj/78kcal
Typical energy values per 100g:
325kj/78kcal
Ingredients
Chosen by you Garlic Mayonnaise
600g Charlotte potatoes
2 tbsp sunflower oil
1 tbsp olive oil
1 small onion
1 clove garlic (crushed)
½ level tsp crushed dried chillies
1 level tsp smoked paprika
390g carton Chosen by you Chopped Tomatoes
½ level tsp sugar
1 tbsp balsamic vinegar
Fresh parsley (torn)
Method
1
Pre-heat the oven to 220C/200C Fan/Gas 7. Cut the potatoes into 2cm cubes and toss in the sunflower oil. Put in a roasting tin and cook in the oven for 40 minutes, until golden and crisp.
2
Meanwhile, heat the olive oil in a pan and cook the onion until soft. Add the garlic, chillies and paprika. Cook over a low heat, stirring, for 1 minute.
3
Add the chopped tomatoes and sugar. Simmer, uncovered, for 15-20 minutes, stirring frequently, until it forms a thick sauce. Add the vinegar then simmer for another minute.
4
Divide the sauce between 6 small bowls. Put the potatoes on top and garnish with the parsley. Serve with the mayonnaise, if desired.