‘Patatas Bravas’ Style Roast Potatoes

Roast potatoes coated in a smoky tomato sauce and topped with fresh parsley. This recipe is great for using up leftover roast potatoes!

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 2

Ingredients:

450 g Potatoes

2 tbsp Olive oil

Salt & pepper

2 Garlic cloves (grated)

1 tsp Smoked paprika

5 tbsp Tomato paste

a pinch of chilli flakes (or to taste)

200 ml Vegetable stock

1 tsp red wine vinegar

Recipe:

  1. Preheat the oven to 200C/180c fan/5 gas mark and line a large baking tray with baking paper or a silicon mat.
  2. Cut the potatoes into small cubes and spread onto the baking tray. Drizzle with 1 tablespoon olive oil and season with salt. Toss to coat and roast for 30-40 minutes, until tender and golden.
  3. In a small saucepan, heat the olive oil over a medium heat. Add the garlic and chilli flakes, and cook for 30 seconds, then add the smoked paprika and a pinch of sea salt. Reduce the heat to low, stir well and cook for 1 minute. Add the stock, tomato paste and vinegar, mix well and cook for 5 minutes.
  4. When the potatoes are cooked, pour over the tomato sauce and mix until well coated. Serve hot with a sprinkle of fresh parsley if you like.
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Leftovers

Store in an airtight container, in the fridge, for up to 3 days.