Patatas Bravas

A classic Spanish tapa featuring crispy potatoes with a spicy bravas sauce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.73/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1kgPotatoes (Yukon Gold or Russet)(Peeled and cut into 1-inch cubes)

£1.10

4tablespoonsOlive Oil(For roasting potatoes)

£0.25

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.03

2tablespoonsOlive Oil(For sauce)

£0.25

0.5Onion(Finely chopped)

£0.20

2clovesGarlic(Minced)

£0.10

1tablespoonSmoked Paprika(Pimentón de la Vera)

£0.15

1teaspoonSweet Paprika

£0.08

0.3teaspoonCayenne Pepper(Or more, to taste)

£0.05

1tablespoonTomato Paste

£0.07

0.5cupChicken or Vegetable Broth

£0.20

1tablespoonRed Wine Vinegar

£0.05

1teaspoonCornstarch(Mixed with 1 tbsp cold water to create a slurry)

£0.02

2tablespoonsMayonnaise(Optional, for topping. Can be substituted with vegan mayo.)

£0.10

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.25

Total Cost

£2.91

£0.73 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the cubed potatoes with 4 tablespoons olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3.
Roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
4.
While the potatoes are roasting, prepare the bravas sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat.
5.
Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
6.
Stir in the smoked paprika, sweet paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
7.
Add the tomato paste and cook for 1 minute, stirring constantly.
8.
Pour in the broth and red wine vinegar. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
9.
Stir in the cornstarch slurry and cook for another 1-2 minutes, until the sauce is thickened.
10.
Season the bravas sauce with salt to taste.
11.
Remove the roasted potatoes from the oven and transfer them to a serving plate.
12.
Drizzle the bravas sauce generously over the potatoes. Top with a dollop of mayonnaise (if using) and garnish with chopped fresh parsley.
13.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (375g)

475 kcal / 1987 kJ

Carbs

47g

18% of RDA

Fat

30g

43% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

5 g

6% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For extra crispy potatoes, soak them in cold water for 30 minutes before roasting.

Adjust the amount of cayenne pepper to your preferred level of spiciness.

For a smoother sauce, you can use an immersion blender to blend the sauce after it has simmered.

Serve with toothpicks for easy snacking.

Cooking Equipment

Oven

Stove

Large Bowl

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Patatas Bravas

Ingredients

Instructions