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PATATAS BRAVAS

Patatas Bravas, an essential addition to your tapas party
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
IN STOCK
  • Fine sea salt
  • For the salsa brava:
  • 3 tbsp Nuñez de Prado olive oil
IN STOCK
  • 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
IN STOCK
  • 2 jars Brindisa sofrito
IN STOCK
  • 2 tsp Moscatel vinegar
IN STOCK
  • 1 bay leaf
  • 1/4 tsp fine sea salt
  • Several grinds black pepper

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.

ingredients

  • 3 medium potatoes, peeled and cut into 2-3cm chunks
  • Brindisa Arbequina olive oil
IN STOCK
  • Fine sea salt
  • For the salsa brava:
  • 3 tbsp Nuñez de Prado olive oil
IN STOCK
  • 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
IN STOCK
  • 2 jars Brindisa sofrito
IN STOCK
  • 2 tsp Moscatel vinegar
IN STOCK
  • 1 bay leaf
  • 1/4 tsp fine sea salt
  • Several grinds black pepper
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