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

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.