Patatas bravas

Method5 steps · about 1 hr 25 min

1. 1

   Step 1: Peel and finely chop the onion (1 small) and garlic (2). Heat the three tablespoons sauce oil in a pan and soften all the onion for about five minutes. Stir in all the garlic, canned chopped tomatoes (227 g), tomato paste, sweet paprika (2 tsp), chilli powder, sugar and separate sauce salt (1 pinch). Bring the complete sauce to a boil, stirring.

   Soften onion before adding the sauce ingredients · 5 minUses 3 tbsp olive oil for tomato sauce · 1 small onion, finely chopped in step 1 · 2 garlic cloves, chopped in step 1 · 227 g canned chopped tomatoes · 1 tbsp concentrated tomato paste · 2 tsp sweet paprika · 1 generous pinch chilli powder · 1 pinch sugar

2. 2

   Step 2: Reduce to a gentle simmer and cook for ten minutes, stirring occasionally, until the tomato sauce is pulpy. Hold it ready while roasting the potatoes; reheat gently before serving if it cools.

   Simmer tomato sauce until pulpy · 10 minUses The complete assembled tomato sauce

3. 3

   Step 3: Heat the oven to 200°C / 180°C fan / gas 6. Wash and cut all the potatoes (900 g) into small cubes and pat them dry. Put them in a roasting tin and toss with only the two tablespoons roasting oil and the separate potato salt and black pepper.

   Uses 900 g potatoes, washed and cut into small cubes in step 3 · 2 tbsp olive oil for roasting potatoes · Salt for roasting potatoes, to taste · Black pepper for roasting potatoes, to taste

4. 4

   Step 4: Roast the actual oiled potato cubes for forty to fifty minutes until crisp and golden.

   Roast potato cubes until crisp and golden · 50 minUses All prepared potato cubes

5. 5

   Step 5: Wash and chop the fresh parsley. Put the actual crisp potatoes in serving dishes, spoon the hot cooked tomato sauce over them and scatter over the parsley. Serve as ten to twelve tapas or side portions.

   Uses All roasted potatoes · All cooked tomato sauce · Fresh parsley for garnishing, as desired