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Patatas Bravas

Patatas Bravas, an essential addition to your tapas party

Patatas bravas

Ready In

1.15 hours

Cooking time

1 hour

Prep time

15 minutes

Serves

4 people

Ingredients
3 medium potatoes, peeled and cut into 2-3cm chunks
Brindisa Arbequina olive oil
Fine sea salt
For the salsa brava:
3 tbsp Nuñez de Prado olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 dried Riojan guindilla peppers, cored, seeded and split open down one length
1 tsp pimentón picante
2 jars Brindisa sofrito
2 tsp Moscatel vinegar
1 bay leaf
1/4 tsp fine sea salt
Several grinds black pepper
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Method

    1. Heat oven to 200°C.
    2. Arrange the potatoes in a single layer on an oiled a roasting tray.
    3. Brush potatoes with oil and sprinkle with salt.
    4. Bake until golden and crisp - about 45 minutes.
    5. Spoon over Salsa Brava.

For the salsa

    1. Warm the olive oil in a deep frying pan over medium to medium-low heat; add the onion and cook until it just begins to soften; add the garlic and cook for a further 2 minutes.
    2. Add the guindilla peppers and pimentón, and stir for 1 minute; stir in the sofrito, vinegar, bay leaf, salt and black pepper; reduce the heat to low and simmer, stirring frequently, until the sauce has almost reduced in volume by half - about 15 minutes.
    3. Remove the guindillas and bay leaf; transfer the salsa to a food processor and pulse until almost smooth.

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Ingredients
3 medium potatoes, peeled and cut into 2-3cm chunks
Brindisa Arbequina olive oil
Fine sea salt
For the salsa brava:
3 tbsp Nuñez de Prado olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 dried Riojan guindilla peppers, cored, seeded and split open down one length
1 tsp pimentón picante
2 jars Brindisa sofrito
2 tsp Moscatel vinegar
1 bay leaf
1/4 tsp fine sea salt
Several grinds black pepper
Add all to basket

Add in stock items to your basket

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