Patatas Bravas Tapas

Patatas Bravas.... the deliciousness of slightly salty roasted potatoes served with a tomato sauce that's spicy, creamy and sweet all at the same time. This particular tomato sauce is made with a little rosemary and thyme, and is thus on the slightly herby side of Bravas Sauces; which is an excellent way to go, especially if you use fresh herbs (both are very hardy, and even rubbish gardeners like me can't kill them easily outside, they just keep coming back). This tapas dish would be brilliant served with lots of other little Spanish plates or as a side dish to some grilled white fish, or to a piece of chicken.


  • Potatoes
  • 1 Onion
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 1 Bay Leaf
  • 2 or 3 Cloves Garlic
  • 1 tin Tomatoes
  • Pinch of Chilli Powder
  • Squeeze of Tomato Puree
  • Salt & Pepper
  • 1 tsp (or 2) Red Wine Vinegar

Pre-heat the oven to 190˚c and scrub the Potatoes

Dice the Potatoes into 2cm chunks and lightly brush with Olive Oil on a tray lined with greaseproof paper

Cook for 25 – 25 minutes or until golden and cooked through – give them a shake half way through so they cook evenly

Meanwhile (or beforehand – sometimes the sauce can take half an hour), prepare the Bravas Sauce… Chop an Onion and gently fry in a little Olive Oil with a Bay Leaf and a little Salt

Finely chop and add a couple of Cloves Garlic to the Onions and keep frying gently.  When they are starting to soften and smell delicious, add the tin of Tomatoes, a squeeze of Tomato Puree, a pinch of Chilli Powder and the Rosemary and Thyme; and cook for 10 – 15 minutes or so, stirring occasionally and adding a good crunch of Black Pepper

When the Sauce has gone all thick and sweet (reduced by a half or two thirds…) – turn off the heat and let it stand for a little bit.  If you like your Sauce a little more tangy, you could add a teaspoon or so of Red Wine or Balsamic Vinegar (don’t go crazy)… Remove the Bay Leaf (and any herby twigs) and whizz up in a food processor until smooth ish

Return the Sauce to the pan and re-heat just before you serve the Roasted Potatoes (which are great with a small sprinkle of Maldon Salt).  You can serve the Sauce warm or cold, is delicious either way…

Tagged , , ,