Patatas bravas

Ingredients

• 3 tablespoons Olive Oil
• 1 small finely diced Onion
• 2 cloves chopped Garlic
• 225g Tinned Tomatos
• 1 tablespoon Tomato Puree
• 2 teaspoon Paprika
• Pinch Chilli Powder
• Pinch Sugar
• Chopped Parsley
• 900g Potatoes
• 2 tbsp Olive Oil

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the oil in a saucepan and cook the onion gently for about 5 minutes until soft.
2. Stir in the garlic, tinned tomatoes, tomato puree, paprika, a pinch of chilli powder, a pinch of sugar and some salt, then bring everything to the boil.
3. Turn the heat down and let the sauce simmer for 10 minutes until it thickens and turns pulpy. It can be covered and chilled for up to 24 hours at this point.
4. Heat the oven to 200C/180C fan/gas 6.
5. Dry the potatoes thoroughly with kitchen paper, then tip them into a roasting tin with the remaining olive oil and some seasoning, tossing to coat.
6. Roast for 40-50 mins until golden and crisp at the edges.
7. Divide the potatoes between serving dishes and ladle the tomato sauce over the top.
8. Scatter with chopped parsley before serving.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.