Patatas bravas
Try Simon Rimmer's patatas bravas recipe for golden cubes of potato in a spicy tomato sauce.
By Simon Rimmer
Ingredients
- 600g/1lb 5oz potatoes – either Maris Piper, Desirée or King Edward
- 2 tbsp olive oil
- 2 x 400g tins chopped tomatoes
- 3 red chillies
- 4 garlic cloves, crushed
- salt and freshly ground black pepper
- chopped parsley, to serve
Method
Preheat the oven to 225C/205C Fan/Gas 7.
Peel the potatoes and cut into 2.5cm/1in cubes.
Heat the olive oil in a large roasting tin until really hot. Put the potatoes in the tin and shake them in the oil until covered. Season well with salt and freshly ground black pepper. Place in the hot oven for about 10 minutes until they begin to turn golden-brown.
Add the tomatoes, chilli and garlic and stir well. Cook for another 25–35 minutes until the potatoes are soft on the inside and crisp on the outside.
You can either add the parsley and serve, or refrigerate them until the next day, then reheat, adding more oil and then add the parsley before eating.
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