Patatas bravas might sound fancy, but it’s just crispy roasted potatoes with a good tomato sauce. The Spanish know what they’re doing with this one. You get nice golden potatoes on the outside, fluffy on the inside, covered in a sauce that has just enough heat to make things interesting.
The potatoes here get tossed with garlic powder, rosemary, and a mix of spices before they go in the oven. The fennel seeds add something a bit different, and the paprika gives them that warm, smoky flavour you want. They need a good hot oven and a turn halfway through to get that crispy skin done.
The bravas sauce is where things get tasty. It starts with shallots and garlic cooked down in olive oil until they’re soft and sweet. Then in goes the passata, which bubbles away until it thickens up nicely. A splash of sherry vinegar at the end brightens everything up and cuts through the richness.
This isn’t one of those dishes that needs hours of work. The potatoes do their own thing in the oven while you make the sauce on the hob. By the time they’re golden and crispy, your sauce is ready to go.
The combination works because the potatoes are substantial enough to handle the bold sauce. The herbs and spices on the potatoes complement what’s happening with the tomatoes and garlic in the sauce.
You can serve this as a side dish or just eat it on its own with some crusty bread. Either way, it’s real comfort food.
Crispy Patatas Bravas
Ingredients
- 4 medium potatoes, peeled and cubed
- 1 tbsp garlic powder
- 2 sprigs of fresh rosemary, chopped
- 1 tsp sweet paprika
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- 3 tbsp garlic olive oil
- 2 echalion shallots, peeled and chopped
- 4 cloves of garlic, peeled and roughly chopped
- 400g jar passata
- 1 tbsp Spanish sherry vinegar
- Salt and black pepper to taste
- Olive oil for roasting
Directions
- Preheat your oven to 200°C
- Place the cubed potatoes in a large roasting tin and drizzle generously with olive oil. Season with salt, pepper, garlic powder, sweet paprika, chilli flakes, and fennel seeds. Add the chopped rosemary and toss everything together until the potatoes are well coated.
- Roast the potatoes for 30-35 minutes, turning once halfway through, until they are golden brown and crispy on the outside and fluffy inside.
- Meanwhile, prepare the bravas sauce. Heat the garlic olive oil in a medium saucepan over medium heat. Add the chopped shallots and cook for 3-4 minutes until softened.
- Add the roughly chopped garlic to the pan and cook for another minute until fragrant.
- Pour in the passata and bring to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in the Spanish sherry vinegar and season with salt and pepper to taste. Remove from heat.
- Once the potatoes are cooked, transfer them to a serving dish and generously drizzle with the warm bravas sauce.
- Serve immediately whilst the potatoes are still crispy and the sauce is warm.
