Patatas bravas

For a tasty first course try Alan Coxon's colourful version of a classic Spanish tapas dish, flavoured here with basil
By Alan Coxon
Patatas bravas
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 16 new potatoes, freshly boiled, drained and sprinkled with mint
  • 4 rashers bacon
  • 1 tbsp basil

For the tomato sauce

  • 2 tbsp olive oil
  • 0.5 onions, roughly chopped
  • 4 clove garlic, crushed
  • 240 g canned chopped tomatoes
  • 1 tbsp tomato purée
  • 0.25 tsp caster sugar
  • 1 tsp vinegar
  • 1 pinches black pepper
  • 1 tbsp basil


1. First make the tomato sauce. Heat the olive oil in a heavy-based saucepan.

2. Add in the onions and fry gently for 2-3 minutes, then add the garlic and fry for a further 2-3 minutes, stirring often.

3. Add in the canned tomatoes, tomato puree, sugar, vinegar, salt and freshly ground pepper and basil.

4. Bring to the simmer, reduce the heat and cook gently for 6-7 minutes.
Cool slightly then blend using a hand or jug blender.

5. Place the minted new potatoes in a serving bowl, coat with a little of the tomato sauce (reserving the remainder for future use) and scatter with the crispy bacon and basil leaves. Serve.

Rate This Recipe