Patatas Bravas

Karu’s Ally had her first gin and tonic in Spain, and recommends a balloon G&T alongside Patatas Bravas, Paella, Pan con Tomate and Stuffed Eggplant. Yum!


- 4 medium potatoes (approx 800g), halved and peeled
- 2 cloves of garlic
- 2 sprigs of fresh rosemary
- 1 tsp sweet paprika
- 1 tsp fennel seeds

- olive oil
- 1 onion, finely chopped
- 4 cloves of garlic, sliced
- 3 red chillies, deseeded and roughly chopped
- 1 carrot, finely chopped
- a few sprigs of thyme
- 400g tin chopped tomatoes
- 1 tbs sherry vinegar

Parboil potatoes over medium heat for 10 to 15 mins, until just tender but still firm. Drain and leave to steam until cool.

Meanwhile, heat a saucepan on low for sauce. Add a tbs of olive oil, onion and garlic. Sauté for 5 mins until soft. Add the chillies, carrot and thyme leaves, cook another 5 mins. Add tomatoes, sherry vinegar, and season. Bring to the boil, then simmer for 15 mins, or until thickened.

While sauce thickens, set a large frying pan on medium heat, with enough oil to shallow fry. Cut potatoes into bite-sized chunks. Once the oil is hot, carefully add potatoes without crowding the pan. Cook for around 8 mins, until golden all over. Add garlic and rosemary leaves to the pan for the last minute of cooking.

Transfer contents of the pan to a bowl with paper towel to drain, then scatter over paprika, fennel seeds and salt, tossing to coat.

Carefully purée the sauce with a hand blender or food processor. Adjust the seasoning to taste. Serve in a jug, or toss to coat potatoes.


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