April 23, 2014

Patatas bravas are a great addition to any tapas night. Most of the time I just make the potatoes and not the sauce. There are so many other dips anyway. The potatoes more or less make them selfs. Peel, toss with some oil and spices, place in the oven and take out when everything else is finished. 


  • potatoes
  • olive oil
  • oregano/thyme [optional]
  • 3 tablespoons olive oil
  • 1 small onion
  • 2 cloves garlic
  • 220g can chopped tomatoes
  • 1 tablespoon tomato puree
  • 2 teaspoons sweet paprika powder
  • pinch chili powder
  • pinch sugar
  • chopped parsley [to garnish]

_ peel potatoes and cut into medium sized chunks

_ preheat oven to 180°C

_ place potatoes into an oven proof pan

_ drizzle with olive oil [and spices]


_ bake until soft [toss a couple of times]

_ finely chop onion and garlic

_ sauté in olive oil

_ add chopped tomatoes, tomato puree and spices

_ simmer for 5min

_ top potatoes with sauce and sprinkle with parsleyfox_patatas_bravas2

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