‘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:
- Preheat the oven to 200C/180c fan/5 gas mark and line a large baking tray with baking paper or a silicon mat.
- 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.
- 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.
- 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.
Leftovers
Store in an airtight container, in the fridge, for up to 3 days.
