Spicy Patatas Bravas

Miguel Barclay

Patatas Bravas in frying pan on yellow table

Serves 1

Print recipe

Prep time 5 mins
Cook time 40 mins
Ready time 45 mins

Peppers instead of tomatoes compliment fluffy potatoes in this Spanish tapas dish with a twist.

Ratings

(1 votes, average: 5.00 out of 5)

Ingredients

handful of small potatoes, skin on
200 g roasted red peppers (from a 400 g jar), plus half the oil
squirt of sriracha
pinch of dried oregano
1 spring onion, roughly chopped
olive oil
salt and pepper

Method

Cook the potatoes in a pan of salted boiling water for about 15 minutes until soft. Drain and let them steam for a bit to dry out.

Transfer the potatoes to a frying pan and squash each one slightly with the back of a fork to break the skins and expose the fluffy middle. Season and fry the potatoes in a generous glug of olive oil for about 20 minutes until crispy all over.

Meanwhile, to make the sauce, grab a blender and add the roasted red peppers, along with the oil from the jar, the sriracha, oregano and a pinch of salt. Blend and then pour into the pan with the potatoes. Simmer for a couple of minutes to warm the sauce, then add the chopped spring onion and some cracked black pepper, and serve.

Additional notes

Recipe taken from Meat-Free One Pound Meals by Miguel Barclay (Headline Home, out now, £16.99)

Photography by Dan Jones

Book front cover of 'Meat-Free One Pound Meals ,

“Instead of the usual tomato-based sauce, here I’ve switched it up to a roasted red pepper sauce with a spicy kick.

All recipes are for a single serving. More than one person? Simply multiply the ingredients to suit you.”

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