This classic patatas bravas is so simple and easy to make. It's the perfect side dish with soft potatoes and a rich tomato sauce. This Spanish recipe for spicy potatoes with a tomato sauce is traditionally served as part of a tapas meal - when lots of little dishes are served with sherry. Smoked paprika is essential for this dish, as it gives the unique flavour. You can get both sweet and hot varieties of the paprika - the hotter one would work best but go for sweet if you like your food a bit milder. You could also cheat and use a pack of frozen roast potatoes or even oven chips to make this recipe! This recipe serves 4 and will take around 1hr to prepare and cook.
What to serve with patatas bravas
We love them as a nibble on their own, but they are fantastic served with roast chicken wings or drumsticks. Or if you're looking for a easy but fancy dinner with a difference, you could even serve them with a fillet of roasted cod. If you want to serve this patatas bravas dish in the more traditional way along with lots of different tapas dishes, we have a whole selection of delicious tapas recipes for you to cook up.
Ingredients
- 500g potatoes, peeled
- 3tbsp olive oil
- 2tsp hot smoked paprika
- 2 cloves garlic, crushed
- 8tbsp tomato ketchup
WEIGHT CONVERTER
Method
- Preheat the oven to 220°C/200°C Fan/Gas Mark 7.
- Cut the potatoes into 3cm chunks, place in a large roasting dish and sprinkle with 2tbsp of the oil and and 1tsp paprika. Roast for 35-40 mins, adding the garlic for the final 5 mins, until golden.
- Heat the remaining oil in a small pan and add the second teaspoon of paprika, stir quickly to release the flavours, then add the tomato ketchup and heat through. Stir it through the potatoes and serve hot.
Top Tip for making Patatas bravas
Why not make this even quicker by using a hot chilli spiced tomato ketchup bought from the supermarket.
-
Crushed potato salad
Forget shop bought potato salad or mayo-laiden calorie traps - this continental crushed potato salad recipe is quick, easy and packed with flavour.
By Sue McMahon Published
-
Crushed new potatoes
This simple crushed new potatoes salad makes a lovely easy lunchtime treat on warm summery days, or a great side dish with a barbecue.
By Jessica Dady Published
-
Mediterranean potatoes
These Mediterranean roast potatoes with cherry tomatoes and garlic are the perfect choice for a summer Sunday lunch.
By Sue McMahon Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published