Patatas bravas recipe
Created by The Tesco Recipes team
No tapas feast is complete without some spicy patatas bravas. In our version, roast potatoes are coated in a smoky tomato sauce with garlic, chilli and rosemary. Top with fresh parsley and aïoli. This recipe is great for using up leftover roast potatoes.
See method- Serves 6
- 5 mins to prepare and 30 mins to cook
- 313 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 800g pack frozen roast potatoes
- 3 tbsp olive oil
- 4 tbsp frozen diced onion
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- ½ tsp ancho chilli flakes or crushed chillies
- 1 garlic clove
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 2 tbsp extra-virgin olive oil, to drizzle
- 5g fresh flat-leaf parsley, chopped
- aïoli, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1310kJ 313.0kcal
- Fat
- 17g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 34.2gProtein 3.4gFibre 3.9g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Roast the potatoes on a tray for 15 mins. Roughly chop, then return to the oven for 15 mins.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion for 3-4 mins. Add the rosemary, paprika, chilli and garlic; cook for 1 min. Add the tomatoes and tomato purée. Cook for 2-3 mins over a high heat, stirring, until reduced a little and thick.
- Toss the potatoes into the sauce and put in a serving dish. Drizzle with the oil, sprinkle with the parsley and serve with the aïoli, if you like.
- Tip: This recipe is great for using up leftover roast potatoes. Roughly chop, then fry to reheat.
- See more Spanish recipes
