×

0

items in your basket

total basket value
Your Basket
Continue Shopping

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
  • fine sea salt
  • For the Salsa Brava:
  • 3 tbsp Brindisa North & South Olive Oil + more for brushing potatoes
IN STOCK
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 1 tsp La Chinata Smoked Paprika Hot
IN STOCK
  • pinch chilli flakes
  • 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. Transfer to a serving dish and spoon over Salsa Brava.

FOR THE SALSA

  1. Warm the olive oil in a deep frying pan over 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 pimentón and chilli flakes and cook for 1 minute. Stir in the sofrito, vinegar, bay leaf, salt and black pepper.
  3. Reduce the heat to low and simmer, stirring frequently, until the sauce has reduced in volume by half – about 15 minutes.
  4. Remove the 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
    • fine sea salt
    • For the Salsa Brava:
    • 3 tbsp Brindisa North & South Olive Oil + more for brushing potatoes
    IN STOCK
    • 1 medium onion, chopped
    • 3 garlic cloves, chopped
    • 3 garlic cloves, chopped
    • 1 tsp La Chinata Smoked Paprika Hot
    IN STOCK
    • pinch chilli flakes
    • 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
    Back to the top