Serves: 2
How much does it cost? This roast potatoes in a chunky, spicy tomato sauce recipe cost me less than 50p per person.
What are the benefits? This dish counts as one of your five a day, is high in fibre and bursting with antioxidants – perfect as flu season approaches!


If you’ve ever vacationed in Spain (or gone into the Tapas Revolution at your local shopping centre) you’ve probably heard of the classic tapas dish, patatas bravas. If not, I’ll give you a quick run down – the “patatas” are crispy fried potato cubes in a “bravas” sauce, usually made from tomatoes with a kick of spice.

This recipe is definitely inspired by the traditional Spanish tapas dish but, as usual, is my own twist on it. Like any self-respecting Brit, I bloody love a roastie – I mean, is there honestly anything better than the perfect roast potato?! Crispy on the outside, fluffy in the middle and with just the right amount of seasoning; Y-U-M! I’ll never claim to make the best roast potatoes in the world, but I like to give it a bloomin’ good go.

My take on patatas bravas is pretty much just the humble roast potato, with tin of chopped tomatoes plonked on top – but, y’unno, make it fancy.


INGREDIENTS
2 Large Baking Potatoes, Cubed
1 Onion, Chopped (finely)
400g Tin of Chopped Tomatoes

SEASONING
When the onions first go into the pan, chuck some garlic in there (dried or fresh, whatever you’ve got to hand) to fry off for a couple of minutes. Then, with the tomatoes, add a very, very generous helping of paprika and dried chilli flakes to your taste – but remember, it is meant to be a spicy sauce! You’ll want to add a teaspoon of sugar as well to reduce the acidity of the tomatoes. And, of course, season both the potatoes and the sauce with a pinch of salt and pepper.


HOW TO MAKE ROAST POTATOES IN A CHUNKY, SPICY TOMATO SAUCE

1. Heat the oven to 200°C and cover the base of a large roasting tin with cooking spray or oil, whichever you prefer to use. Throw in the potato cubes, season with salt, pepper and make sure they’re coated in a very small amount of oil to help crisp them up. Cook for 30 – 40 minutes until they’re cooked through and crispy on the outside. Make sure you shuffle them around halfway so they don’t stick!

2. In a large, deep pan, heat up a touch of cooking spray or oil and add the chopped onions. Cook with some garlic for a couple of minutes, then reduce to a low-medium heat.

3. Pour in the tin of chopped tomatoes, throw in a generous dose of paprika, chilli flakes, salt and pepper to season, as well as a teaspoon of sugar, then leave to simmer for 10 – 15 minutes.

4. Remove the potatoes from the oven and pile on the tomato sauce. These make a delicious lunch on their own, or serve on a bed of spring greens (as we did!) to make a fuller meal.


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