Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Patatas bravas
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Ingredients
- 750g Maris Piper potatoes, peeled and cut into bite-sized chunks
- 5 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 400g tin finely chopped tomatoes
- 3 vine tomatoes, chopped
- ½ tsp dried chilli flakes
- 1 tbsp sherry vinegar
- 1 tsp caster sugar
- ½ tsp sweet smoked paprika
- finely chopped flat-leaf parsley, to serve
Method
- STEP 1
Heat a large pan of salted water until boiling, add the potatoes and simmer for 3 minutes. Drain really well, then spread out to dry on kitchen paper
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. Spoon 3 tbsp olive oil on a large, non-stick baking tray. Add the potato and toss to coat. Roast for 40-50 minutes or until crisp, turning now and again so they get evenly golden
- STEP 3
To make the sauce, heat 2 tbsp of oil in a pan and cook the onion and garlic gently for 15-20 minutes or until soft. Tip in the remaining ingredients and season. Simmer for 20 minutes until thickened.
- STEP 4
To serve, season the potatoes with salt then spoon into a warm serving bowl (or bowls). Spoon over the sauce, sprinkle with parsley and serve.
