Patatas Bravas with Smoky Tomato Sauce
Ingredients
- 800 g floury potatoes
- 4 tbsp olive oil
- 400 g tinned chopped tomatoes
- 2 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 3 garlic cloves
- 1 tbsp red wine vinegar
- 1 tsp sea salt
Nutrition (per serving)
- Calories
- 305 kcal
- Protein
- 5.5 g
- Carbohydrate
- 36.3 g
- of which sugars
- 5 g
- Fat
- 14.3 g
- of which saturates
- 2.2 g
- Fibre
- 5.9 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 220°C/200°C fan. Peel and chop potatoes into 3 cm chunks, toss with 3 tbsp olive oil and a pinch of salt, and spread on a large baking tray.
- 2
Roast for 30–35 minutes, turning once halfway, until golden and crisp at the edges.
- 3
Meanwhile, heat 1 tbsp olive oil in a small saucepan over medium heat. Crush in the garlic and fry for 1 minute until fragrant.
- 4
Add the tinned tomatoes, smoked paprika, cayenne, and red wine vinegar. Simmer for 10 minutes, stirring occasionally, until thickened. Season to taste.
- 5
Spoon the smoky tomato sauce generously over the roasted potatoes and serve immediately as a sharing plate.
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