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My most favourite Tapas. Last year when me and the Mr were in Barcelona, we made it our goal to find the best Patatas Bravas. We tried so many different ones, the best potatoes, the best sauce or the best combination.. But never one that had everything that we were after.
I am not saying that my patatas are the best in the world, considering I have never actually found out what is in the most authentic recipe but I will say they are pretty darn fantastic, if the clean plates are to go by!
I dedicate these Patatas to Tracy who was in Barcelona with me recently. She never got to have her patatas bravas whilst she was there - so hopefully this will help her to make her own!
Preparation Time: 15 Minutes
Cooking Time: 20-30 Minutes
Serves 4
You will Need:
800g New Potatoes Cut into Quarters (can use any potatoes of your choice)
For the Sauce:
1 Shallot Finely Diced/1Small Onion
2 Garlic Cloves
1/4 Tsp Red Wine Vinegar
1 1/2 Tsp Paprika
1 Tsp Smoked Paprika
1 Tsp Mild Chilli Powder (add more or less to your taste)
1/2 Jar Tomato Passata/ 1/2 Tin of Chopped tomatoes
Salt & Pepper
Frylight/Calorie Controlled Oil Spray
Top with Aioli
Preheat oven to 200 degrees
Add the Potatoes to a baking tray and lightly spray with oil, place in the oven and roast for 25 minutes until softened on the inside, but golden and crispy on the outside
For the Sauce
In a small saucepan sprayed with oil saute the shallot and onion until softened.
Tip in the vinegar and spices, S & P and stir - pour in the tomato passata and simmer for 10-15 minutes, if it starts to reduce too much add a little water. Set aside to cool down whilst waitng for the potatoes to cook
When the potatoes are ready plate them up. Drizzle about a Tbsp of bravas sauce on top and a tbsp of the Aioli
Enjoy with a glass of wine and be transported to Spain!
*Tip I like to keep my sauces in empty squeezy condiment bottles ready for presentation!
1 Shallot Finely Diced/1Small Onion
2 Garlic Cloves
1/4 Tsp Red Wine Vinegar
1 1/2 Tsp Paprika
1 Tsp Smoked Paprika
1 Tsp Mild Chilli Powder (add more or less to your taste)
1/2 Jar Tomato Passata/ 1/2 Tin of Chopped tomatoes
Salt & Pepper
Frylight/Calorie Controlled Oil Spray
Top with Aioli
Preheat oven to 200 degrees
Add the Potatoes to a baking tray and lightly spray with oil, place in the oven and roast for 25 minutes until softened on the inside, but golden and crispy on the outside
For the Sauce
In a small saucepan sprayed with oil saute the shallot and onion until softened.
Tip in the vinegar and spices, S & P and stir - pour in the tomato passata and simmer for 10-15 minutes, if it starts to reduce too much add a little water. Set aside to cool down whilst waitng for the potatoes to cook
When the potatoes are ready plate them up. Drizzle about a Tbsp of bravas sauce on top and a tbsp of the Aioli
Enjoy with a glass of wine and be transported to Spain!
*Tip I like to keep my sauces in empty squeezy condiment bottles ready for presentation!
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