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.

Ingredients:

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
• 1/2 Clove garlic crushed and chopped finely
• 1/2tsp smoked paprika  (pimenton)
• 1/4tsp Chilli powder, or to taste
• A splash of balsamic vinegar
• Salt to taste

How to:

1. 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, vinegar or chilli as required.
2. There are two ways to make these potatoes, the first involves simmering the chunks in boiling water until just tender and then just before they are needed tossing in the oil and placing on a baking sheet and roasting at 200C until crisp and golden. This should take around 15-20 mins, turning the potatoes occasionally. Alternatively skip the parboiling and coat the raw potatoes in oil and roast for around 40-45mins, turn occasionally and cover with foil if they start to brown too much.
3. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.

I hope you’ll enjoy this recipe. Keep in touch on Facebook, Twitter, Pinterest and Instagram for updates and feel free to ask me any questions you may have.

Emma x

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