Patatas Bravas

Name: Patatas Bravas
Yield: Serves 4
Ingredients: ⅓ teaspoon each of dried thyme and oregano; ⅓ teaspoon each of dried thyme and oregano; 2 bay leaves, preferably fresh; 1 green pepper, halved, seeded and finely chopped; 100 ml dry white wine; 1 large Spanish onion, finely chopped; 1 teaspoon hot Spanish paprika (see Suppliers); ½ teaspoon caster sugar; sea salt and black pepper; sea salt and black pepper; 2 bay leaves, preferably fresh; 1–2 small dried red chillies, crumbled; 4 garlic cloves, thinly sliced; 6 tablespoons olive oil; 1 litre sunflower or olive oil, or a mixture of the two; 1 litre sunflower or olive oil, or a mixture of the two; 1.5 kg potatoes (Cyprus or any firm, waxy potato), peeled, cubed and lightly salted; 1.5 kg potatoes (Cyprus or any firm, waxy potato), peeled, cubed and lightly salted; smoked Spanish paprika; 2 × 400 g tins plum tomatoes in their own juice; sea salt, preferably Maldon; sea salt, preferably Maldon; 1.5 kg potatoes (Cyprus or any firm, waxy potato), peeled, cubed and lightly salted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

‘Patatas bravas’ are fried potatoes with a spicy tomato sauce, traditionally served as a tapa or as an accompanying vegetable for a main course such as grilled lamb. We like the sauce to be quite ‘picante’ (hot), probably more so than your average Spaniard, who is surprisingly sensitive to spicy food. We also start off cooking this sauce in two pans to reduce the cooking time.

Ingredients

Side dish
Main course
Spicy
Vegan
Gluten-free

Ingredients

Method