Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Patatas Bravas
Crispy fried potatoes with a smoky, spicy tomato sauce and a swirl of garlic mayonnaise — the best tapas plate.
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10 minPrep🔥
30 minCook🍽️
4Serves📊
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Ingredients
- 800g potatoes, cubed
- 3 tbsp olive oil
- For the bravas sauce: 1 tbsp oil, 1 small onion, 2 garlic cloves, 1 tbsp smoked paprika, 1/2 tsp chilli flakes, 1 can chopped tomatoes, 1 tsp sherry vinegar, salt
- For garlic mayo: 4 tbsp mayonnaise, 1 small garlic clove grated, squeeze of lemon
Instructions
- Heat the oven to 220C; toss the potatoes with oil and salt; roast for 30-35 minutes until golden and crisp, turning once.
- For the sauce, soften the onion and garlic, stir in the paprika and chilli flakes, then add the tomatoes and vinegar.
- Simmer for 10 minutes, then blend smooth and season.
- Mix the mayo with the garlic and lemon.
- Pile the potatoes onto a plate, spoon over the bravas sauce, and finish with dollops of garlic mayo.
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Tara’s tips
- Hot pan, dry potatoes — that gives the crisp edges.
- Smoky paprika is non-negotiable in the sauce.
Serving suggestions
- Best served immediately with cocktail sticks.
Storage & reheating
Sauce keeps 4 days; the potatoes are best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Can I fry the potatoes?
Yes — fry in batches in hot oil for the most authentic result.
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