Patatas bravas
If you have around 1 hour and 25 minutes to spend in the kitchen, Patatas bravas might be an awesome gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains about 3g of protein, 3g of fat, and a total of 93 calories. This recipe serves 10. For 41 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 1249 people were glad they tried this recipe. Head to the store and pick up olive oil, tomato puree, fresh parsley, and a few other things to make it today. It works well as a side dish. It is brought to you by BBC Good Food. Overall, this recipe earns a great spoonacular score of 99%. Try Patatas Bravas, Patatas Bravas, and Patatas bravas for similar recipes.
Servings: 10
Preparation duration: 35 minutes
Cooking duration: 50 minutes
Ingredients:
227g can chopped tomatoes
good pinch chilli powder
chopped fresh parsley, to garnish
2 garlic cloves, chopped
2 tbsp olive oil
1 small onion, chopped
900g potatoes
pinch sugar
2 tsp sweet paprika (pimenton)
1 tbsp tomato purée
Equipment:
frying pan
oven
Cooking instruction summary:
Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.
Step by step:
1. Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened.
2. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.To serve, preheat the oven to 200C/gas 6/fan oven 180C.
3. Cut the potatoes into small cubes and pat dry with kitchen paper.
4. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley.
5. Serve with cocktail sticks.
Nutrition Information:
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