Patatas bravas recipe

Makes: 5
Total Time: 35mn
Kcal: 313

No tapas feast is complete without some spicy patatas bravas. In our version, roast potatoes are coated in a smoky tomato sauce with garlic, chilli and rosemary. Top with fresh parsley and aïoli. This recipe is great for using up leftover roast potatoes.

Ingredients

800g pack frozen roast potatoes
3 tbsp olive oil
4 tbsp frozen diced onion
1 tsp dried rosemary
1 tsp smoked paprika
½ tsp ancho chilli flakes or crushed chillies
1 garlic clove
400g tin chopped tomatoes
1 tbsp tomato purée
2 tbsp extra-virgin olive oil, to drizzle
5g fresh flat-leaf parsley, chopped
aïoli, to serve (optional)

Instructions

1. Preheat the oven to gas 7, 220°C, fan 200°C. Roast the potatoes on a tray for 15 mins. Roughly chop, then return to the oven for 15 mins.

2. Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion for 3-4 mins. Add the rosemary, paprika, chilli and garlic; cook for 1 min. Add the tomatoes and tomato purée. Cook for 2-3 mins over a high heat, stirring, until reduced a little and thick.

3. Toss the potatoes into the sauce and put in a serving dish. Drizzle with the oil, sprinkle with the parsley and serve with the aïoli, if you like.

Tip: This recipe is great for using up leftover roast potatoes. Roughly chop, then fry to reheat.