Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Patatas bravas
Serves 6 Starters and mains
Ingredients
- 2tbsp Spanish olive oil, plus extra for shallow frying
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 3½tbsp white wine or dry sherry
- 400g canned chopped tomatoes
- 2tsp white or red wine vinegar
- 1-2tsp dried chilli flakes
- 2tsp Spanish hot or sweet smoked paprika
- 1kg potatoes, washed but not peeled, cut into chunks
Method
Heat the 2tbsp of oil in a large saucepan, add the onion and cook over a medium heat, stirring occasionally, for 5 minutes, or until softened. Add the garlic and cook, stirring, for 30 seconds.
Add the wine and bring to the boil. Add the tomatoes, vinegar, chilli flakes and paprika. Reduce the heat and simmer, uncovered, for 10-15 minutes, until a thick sauce forms. Using a hand-held blender, blend the sauce in the pan until smooth. Set aside.
In a large frying pan, heat enough oil to come about 2.5cm up the side of the pan. Add the potatoes and cook over a medium-high heat, turning occasionally, for 10-15 minutes, until golden brown. Remove with a slotted spoon and drain on kitchen paper. Meanwhile, gently reheat the sauce.
Transfer the potatoes to a warmed serving dish and drizzle over the sauce. Serve immediately.
Advertisement