Patatas Bravas

Looking for a new way with potatoes? Try the Tanner Brothers' version of hot, spicy, colourful potatoes Spanish-style
By James Tanner
Patatas Bravas
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 3 large baking potatoes, peeled
  • 4 large plum tomatoes
  • 1 fresh red chillies, deseeded and roughly chopped
  • 1 clove garlic, peeled
  • extra virgin olive oil
  • salt, and freshly ground black pepper
  • sesame seeds, toasted, to garnish (optional)


1. Cut the potatoes into 1½cm square cubes. Cook in boiling, salted water over medium heat until just done, but with a slight bite. Drain well.

2. Place the tomatoes, chilli, garlic and a little olive oil in a blender and blend until smooth. With the blender running, gradually add more olive oil until the mixture has the consistency of mayonnaise. Season generously.

3. Heat a little olive oil in a non-stick frying pan over medium-high heat, and brown the potatoes, stirring from time to time.

4. Meanwhile, pour the tomato dressing into a small saucepan and warm gently over medium-low heat.

5. Tip the potatoes into a serving dish and spoon the dressing over them. Sprinkle, if you like, with toasted sesame seeds for added crunch and serve hot.

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