Spicy potatoes

Patatas bravas – another popular tapas dish


1kg floury potatoes, peeled and cut into 4cm cubes

1 large onion, peeled and finely chopped

2 garlic colves, peeled and finely chopped

2 red chillies, deseeded and finaly chopped, or

1/2 – 1 tsp dried chilli flakes

1/2 tsp ground cumin

2 tbsps red wine vinegar

400ml can chopped tomatoes

1 tsp caster sugar

4 tbsps extra virgin olive oil



1. Pre-heat the oven to 220C. Heat 3 tbsp of the olive oil in a large non-stick frying pan until hot. Add the potatoes and saute until golden brown. Transfer the potatoes and any remaining oil to a baking dish and cook in the oven until the potatoes are crisp – about 15 mins.

2. While thepotatoes are cooking, prepare the sauce. Heat the remaining olive oil in a frying pan over a medium heat. Saute the onion for 2-3 mins. or until translucent but not browned.

4. Add the garlic, chilli and cumin and saute for a further 2 mins. Add the remaining ingredients and simmer the sauce for a further 10-12 mins.

5. Drain the potatoes from any remaining oil and place in one large serving dish or several small ones. Pour over the sauce and serve hot.

This recipe is from a book called 100 Great Tapas by Pippa Cuthbert, published by Cassell ISBN-10: 1 84403 533 6.

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