Patas Bravas

Patas Bravas

Serves 4

  • 450g Potatoes
  • 500ml Olive oil

For the tomato sauce

  • 3 Tbsp olive oil
  • 1 Small onion
  • 1 Garlic clove
  • 1 Dried chilli
  • 4 large plum tomatoes, chopped
  • 2 Tsp tomato puree
  • 1/2 Tsp smoked hot paprika
  • 125ml water
  • Sea salt & pepper
  • Fresh flat leaf parsley
  1. Add even sized chunks of potatoes to a large pan part filled with the oil
  2. Heat slowly for 15 minutes basically creating confit potatoes then turn up the heat and fry until golden.

Note: A current trend is to cook thin cut chips instead and serve the sauce on the side as a dip.

  1. Add finely chopped garlic, chilli and onion to hot oil and gently fry for 3 minutes until softened but not coloured.
  2. Now add the paprika, tomato, tomato puree and water with 1 minute between each
  3. Simmer on low heat for 10 minutes making sure the tomatoes are nice and soft.
  4. Season to taste.
  5. In a warmed dish add the potatoes and then ladle over the sauce and garnish with the parsley.