Recipe Details
Title A-Patatas bravas
Author Rick Stein
Portions 10
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 185.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, olive180 Millilitre
Paprika1 Teaspoon
Chilli, flakes, dried0.5 Teaspoon
Sauce, Tabasco0.5 Teaspoon
Vinegar, red wine1 Tablespoon
Potato, King Edward, raw1.5 Kilogram
Oil, olive180 Millilitre
Salt, sea1 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 402
Protein 6.38%
Other Carbohydrate 14.55%
Sugar 0.70%
Fat Saturated 22.81%
Fat Unsaturated 55.42%
Fiber 8.22%
Sodium 0.73%
Salt 0.69%
Traffic Lights
Recipe Method
1. For the salsa brava, heat the olive oil over a low heat, add the pimento (plus extra for serving), crushed chilli flakes, Tabasco and vinegar and mix together well. 2. 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). 3. Cut the peeled 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. 4. 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. 5. Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of piment