SIMPLE PATATAS BRAVAS
Purists will swear at this sauce but it works brilliantly. This recipe is all done in the oven at the same time, so you can leave it to look after itself. There is one intervention but you can even leave that if you’re out. We often eat it simply with salad, but either roast feta, chorizo coins or fried eggs work beautifully to bump up the protein.
Feeds 4 generously
INGREDIENTS
For the potatoes:
900g potatoes
100ml olive oil
1 tbs hot smoked paprika
1 tsp salt
For the sauce:
3 tins chopped tomatoes
50ml extra vo
3 fat garlic cloves, peeled & pressed
1 tsp salt
1 tsp sugar
2 sticks cinnamon or 1 tsp ground cinnamon
1 tsp hot smoked paprika
METHOD
Preheat oven to 220°. Add 100ml olive oil to a roasting tray to heat up along with the oven. Scrub and chop your potatoes into 2 cm cubes. When the oven is hot, tip the potatoes into the hot oil, scatter with the paprika and salt and stir thoroughly to coat. Roast for 10 minutes.
Meanwhile, peel and squash 3 fat cloves garlic under the blade of a knife and add, along with the tomatoes to a separate roasting tin. Scatter with salt and sugar, adding the cinnamon and 1 tsp paprika. Pour over the olive oil, making sure to coat the garlic.
Reduce the oven to 180°. Give the potatoes a good stir and shake at the same time. Put the tray of tomatoes into the oven and Roast for 45 minutes.Give the tomatoes a stir and return to the oven for 10 minutes if any watery liquid remains.
Pile the potatoes onto a plates, and spoon the tomato sauce over half of them, serving the rest in a separate bowl.
PIMP IT
Butterflied Chorizo
VEG IT
Roast Feta