About this recipe:Patatas bravas, loved the UK over, but not a dish that is regularly made at home. According to some recent research by Campo Viejo, only 6% of the nation cooks tapas at home. Believe me, this is one of the most simple recipes I have ever created, and so tasty. I reckon everyone should have a go.
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Method Prep:10min › Cook:20min › Ready in:30min
Peel the potatoes and boil them for 10 minutes in salted water. When just cooked, refresh in cold water. Cut the potatoes into quarters (or halves if small potatoes). Heat a large non stick frying pan with a good serving of olive oil. Turn down the heat and cook the potatoes very gently, turning so all sides are cooked to a golden crust.
Meanwhile make a paste by crushing the cumin, chillies, vinegar and paprika in a pestle and mortar. When the potatoes are golden brown stir in the paste and the peppers. Heat through allowing the peppers to soften. Finally add enough of the passata to loosen the dish. Warm through or serve cold.
Try Viva el Vino - Campo Viejo's exciting new way of food and wine matching. At your next dinner party, instead of matching wines to the food you're creating, ask your guests to bring a bottle of wine - if you're having a Spanish theme then Campo Viejo works well as it has a white, a rose, reds and a sparkler in its range - and then create dishes (again tapas works well) to match the nuances of the wines. Your guests will be super impressed and it's easy, honest. Try this with the Campo Viejo Reserva 05, yum.
I make my potatas brava with Arrabiata sauce if time is short and put a layer of pork chops on the top. When finished cooking I cover with fresh chopped rosemary to serve. My four fussy teenagers love it. - 10 May 2015