Easy patatas bravas

Name: Easy patatas bravas
Prep time: 30 min
Cook time: 30 min
Ingredients: 3 tbsp olive oil; 1 tsp pimentón picante (hot Spanish smoked paprika), plus extra for serving; ½ tsp crushed dried chilli flakes; ½ tsp Tabasco sauce; 1 tbsp red wine vinegar; 125ml/4fl oz tomato sauce (see Top recipe tip below); 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edwards, peeled; 180ml/6fl oz olive oil, for shallow frying; salt

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 9

Author : Rick Stein

quick eurovision party ideas floury potato

Ingredients

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3 tbsp olive oil1 tsp pimentón picante (hot Spanish smoked paprika), plus extra for serving½ tsp crushed dried chilli flakes½ tsp Tabasco sauce1 tbsp red wine vinegar125 milliliters/4fl oz tomato sauce (see Top recipe tip below)1.5kg/3lb 5 ounces floury potatoes, such as Maris Piper or King Edwards, peeled180 milliliters/6fl oz olive oil, for shallow fryingsalt

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Instructions

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Step 1

For the salsa brava, heat the olive oil over a low heat, add the pimentón, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary).

Step 2

Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6-7 minutes, or until just tender. Drain well.

Step 3

Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture.

Step 4

Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins.