Mainly for Pat, who’s been nagging me for this recipe for ages and partly because I haven’t posted anything foody on here for a while now, here’s my take on the popular Spanish tapas dish Patatas Bravas. There appears to be a zillion and one different versions of this dish out there and depending on where you exactly are in Spain, will largely determine what sort of Patatas Bravas you’ll get plonked in front of you. Well if you’re in our house, you’ll get this…
Patatas Bravas
Spuds – About 500g chopped into chunks
Onion – 1 big one sliced
Garlic – 2 cloves chopped
Chilli – 1 big or 2 small chopped (seeds is up to you. I do if they’re not too strong)
Bay leaf – 2
Tomatoes – 4 chopped
White wine – 1 glass
Soy Sauce – 1 good splash
Sugar – 2 heaped teaspoons
Tomato puree – 1 good dollop
Mayo – 1 heaped tablespoon
Parsley – Enough chopped Parsley to garnish
The spuds will need to be par-boiled for no more than 10 mins and then roasted in the oven (gas 7-8’ish) in hot oil for about 40 mins until crispy. Sprinkling the spuds with salt before roasting will help them crisp up.
While they’re roasting away you can make the sauce… Pop some olive oil into a deep frying pan and fry off the sliced onion, garlic & bay leaves for a few mins until softened. Then add the soy sauce, sugar, wine, tomato puree & chilli and give it all a good stir until the sugar has dissolved. Add the chopped tomatoes and cook on a very low heat for about 15-20 mins. When ready to serve add a pinch of salt & pepper and the mayo. Give it a good stir and finally pour over the now roasted spuds. Sprinkle with Parsley… Enjoy 🙂
