Inspired by my recent trip to Barcelona I'm dying to make my own version of Patatas Bravas, which I ate at nearly every meal over there! Patatas bravas means “fierce potatoes,” and hot smoked Spanish paprika gives the sauce for these roasted spuds an addictive bite. Spoon the sauce over the potatoes, or serve in a bowl along with toothpicks for dunking the potato wedges. I cooked my potatoes in the oven which I know isn't traditional but I find you need less oil to make them crispy. Also, once you've par-boiled the potatoes, drain them well and return them to the pan, then shake them vigorously to rough them up nicely (you could fluff them up with a fork as well, for extra crunchiness). Secondly, never try and roast potatoes in a glass or ceramic dish—it must be metal to make sure they get really crispy.
For the potatoes:
- 500g Potatoes, peeled and cut into small cubes
- 1-2tbs coconut oil, enough to coat the potato chunks
For the tomato sauce:
- 1tbs coconut oil
- 1 Small onion, finely chopped
- 400ml passata from a glass jar
- 1 small clove garlic, crushed and chopped finely
- 1 tsp smoked paprika (pimentón)
- 1/4tsp Chilli powder, or to taste
- A splash of balsamic vinegar
- Salt to taste
- Parsley, (optional) to decorate
- There are two ways to make these potatoes, the first involves simmering the chunks in boiling water until just tender and then tossing in the oil and placing on a baking sheet and roasting at 200C until crisp and golden. I add the oil to the pan while preheating the oven/chopping the potatoes. Bake for around 15-20 mins, turning the potatoes occasionally. Alternatively, skip the parboiling and coat the raw potatoes cubes in oil and roast for around 40-45mins, turn occasionally and cover with foil if they start to brown too much.
- To make the spicy tomato sauce add the oil to a pan over a medium heat, add the onion and garlic and fry until soft. Next, add the remaining ingredients and simmer on a medium heat for around 15mins or until the sauce has started to thicken. Taste and adjust, adding more salt, balsamic vinegar or chilli as required.
- Tip the potatoes into dishes and spoon over the sauce. Sprinkle with the parsley.
Update: I served these with meatballs (pictured), I seared the exterior of the meatballs on the pan and added them to a baking dish. I added the sauce, just after adding the passata and spices as above. Bringing to a boil first. I baked them with the potatoes in the oven for about 20 minutes.