Name: Patatas Bravas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves: 4
Ingredients: 2 garlic cloves, finely chopped; 60 g (2¼ oz) piquillo peppers, or other roasted red capsicums (peppers), chopped; 900 g (2 lb) boiling potatoes, peeled, halved and each half quartered; ½ teaspoon fine sea salt; 1 large pinch caster (superfine) sugar; 1 tablespoon sweet smoked paprika; 600 ml (12 fl oz) tomato passata (puréed tomatoes); 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying; ½ teaspoon cayenne pepper; 1 bay leaf; sea salt flakes; freshly ground black pepper; 1 large onion, finely chopped; 3 tablespoons olive oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
55 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is a rich, spicy and wonderfully tasty dish that works brilliantly as part of a mezze spread.

Ingredients

1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying
900

Method

Heat the vegetable oil in a large pan. Sprinkle the potatoes with salt and very gently simmer in the oil for 15 minutes until tender but not coloured. Drain and reserve the oil.

Heat the olive oil in a pan and gently fry the onion and peppers or capsicums over a low heat for 10 minutes until soft and sweet. Add the garlic and cook for 5 minutes more. Add the tomato passata, sugar, papri

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Patatas Bravas

Ingredients

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