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Potatas Bravas

gluten free
wheat free
quick meals, fast feeds
freezable
1 spoon difficulty rating

Serves: 4

Potatas Bravas

This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels like a meal in itself. Even better, serve it with our white wine lentils with roasted cherry tomatoes :)

Ingredients: 

  • 500-600g/3 cups floury potatoes (such as Maris Piper or King Edwards), peeled and cut into 1 inch cubes
  • Olive oil for frying/roasting
  • 1 onion, finely diced
  • 1 clove garlic, finely chopped
  • 1-2 fresh chillies, deseeded and finely diced 
  • 1 x 400g tin chopped tomatoes
  • 2 tsp sweet smoked paprika 
  • ½ tsp salt 
  • ½ tsp sugar or syrup (eg agave or maple)
  • 1 tbsp red wine vinegar 
  • Handful of fresh parsley or chives for decoration

Quick aioli

  • 200g/¾ cup vegan mayo
  • 2 cloves garlic, crushed
  • ¾ tbsp lemon juice
  • Pinch cayenne pepper
  • Pinch salt 

Method: 

  1. Pre-heat the oven to 200ºC/390ºF/Gas Mark 6. OR instead of roasting the potatoes you can parboil them for 7 minutes, drain and then fry until crisp and golden (either way works well). 
  2. If roasting, place the potoatoes on a baking tray with a little oil and salt and pop in the oven for 40 minutes (or until crisp and golden), turning once.
  3. While the potatoes are cooking, fry the onion in a small amount of olive oil until soft and golden.
  4. Add the chilli and garlic and fry for a further minute. 
  5. Now stir through the tinned tomatoes, sugar, salt, smoked paprika. Bring to the boil and simmer for 15-20 minutes or until the mixture is thicker and has reduced down. 
  6. Stir in the vinegar and then taste the sauce, adjusting the seasoning if necessary.  

Quick aioli

  1. Stir all of the ingredients together and keep refridgerated until use. 

Assembly

  1. Remove the potatoes from the oven, then plate up and layer with the tomato sauce and the aioli. Sprinkle with fresh parsley or chives. 

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