There is so much that you can do with potatoes as a side dish and this traditional Spanish side dish is perfect for tapas night. Crispy potatoes and a spicy and smokey sauce on top.
Hola! We are going all Spanish on the blog today and I am sharing one of my favourite Spanish dishes, Patatas Bravas. The potatoes are usually fried, but I have lightened them up a bit by roasting them in the oven and serving them with just the tomato sauce, and skipping the aioli. As with most dishes, the exact recipe differs depending on what Spanish city you are in, but my favourite variation has tomatoes as the base of the sauce.
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The first time I tried this dish I wasn’t very overwhelmed by it. The potatoes were hard and undercooked and the tomato sauce was a bit bland, but then I was in a cheap chain tapas restaurant in Manchester, a city not really renowned for its Spanish cuisine. The second time I tried it we were sat outside a cute little tapas bar on Las Ramblas in Barcelona and it was the best potato dish I had ever tasted.
Now, I can’t say if the dish really was that good, or if the setting where we were dining was the main contributing factor, but it’s one of those meals that I will always remember. It’s strange how food evokes such strong memories for us.
I have made this dish many times at home since and I have never been disappointed. The key is making sure that the potatoes are fully cooked (crispy on the outside and fluffy in the middle) and that there is plenty of flavour in the tomato sauce. Whilst some of that flavour comes with the garlic, paprika and chilli powder, the majority of the flavour comes from the tomatoes themselves, which is why we only use Cirio tomatoes when making it.
I have a double Cirio-Whammy for you today, as not only have I used their chopped tomatoes, but I have used the Cirio double concentrate tomato puree too. If you want to add a burst of tomato flavour to your meals, then add a couple of tablespoons of that to it. It’s a nice way to thicken up the sauce too.
Whilst many tapas bars will give you the option of topping this with some chorizo, fried fish or chicken, we kept it simple and just let the tomato sauce be the star of the show. But, for those meat eaters out there I would say a little bit of chorizo goes a long way in this.
A nice glass of red wine is optional, but I am sure the Spanish would, so it would be rude not to.
Ingredients – Serves 2:
– 500g potatoes, washed and cut in to chunks
– 2 tbsp olive oil
– 1 small onion, diced
– 2 garlic cloves, crushed
– 400g carton of Cirio chopped tomatoes
– 2 tbsp Cirio tomato puree
– 0.5 tsp chilli powder
– 1 tsp smokey paprika
– A pinch of sea salt and black pepper
– Parsley to garnish
1) Put the potatoes in a large bowl with the olive oil and some salt and pepper and mix well. Put on to a baking tray and roast in the oven at 190C/350F for 45 minutes until the potatoes are cooked and crispy.
2) Head a little oil in a pan and add the onion and garlic and gently cook for 4 minutes. Add the rest of the ingredients to the pan and stir and simmer for 5 minutes.
3) Put the potatoes on a plate and top with the tomato mixture and garnish with parsley.
Nutritional Information – Per Person:
Weight Watchers Smart Points: 10
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**This recipe is commissioned by Cirio, however all opinions are my own**