- 1kg new potatoes
- 3 garlic cloves
- 1-2 tsp smoked paprika
- A handful of thyme
- 330ml cherry tomato passata
- 1 tbsp cider vinegar
- A handful of flat leaf parsley
Prep: 10 mins | Cook: 35-45 mins
1. Warm your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes then chop into bite-sized chunks. Tip into a large roasting tin. Season with salt and pepper and drizzle with 1 tbsp olive oil. Toss to coat in the oil and seasoning, then slide into the oven. Roast for 30-40 mins, turning once or twice, till tender in the middle and crispy at the edges.
2. While the potatoes roast, peel and thinly slice the garlic cloves. Pick and roughly chop the thyme leaves.
3. Pour 1 tbsp oil into a large pan and warm over a medium-low heat. Slide in the garlic and thyme. Add 1-2 tsp smoked paprika (use more or less, depending on how much heat and smoke you want in your sauce) and season with a pinch of salt and pepper. Cook and stir for 2-3 mins till the garlic is tender.
4. Pour in the cherry tomato passata and the cider vineger. Stir well. Bring the sauce to a simmer, then reduce to a gentle heat and pop on a lid. Simmer for 10 mins, stirring often, till slightly thickened. Take off the heat. Taste and add a pinch more salt and pepper, or a pinch of sugar if you think it needs it.
5. When the potatoes are cooked through and golden brown, remove from the oven and pour the tomato sauce over them. Stir well to coat. Return to the oven for a further 5 mins, till the sauce is warmed through. These are your patatas bravas.
6. Roughly chop a few sprigs of parsley. Spoon the potatoes and their sauce into a serving bowl. Garnish with the chopped parsley and serve. This recipe serves four as part of a tapas meal or as a side dish.