Patatas Bravas-Style Roast Potatoes
Roast potatoes coated in a smoky tomato sauce and topped with fresh parsley - a delicious way to use up leftover 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/gas mark 5 and line a large baking tray.
- Cut the potatoes into small cubes and spread them out on the baking tray. Drizzle with a tablespoon of olive oil and season with salt. Toss to coat and roast until tender and golden (30-40 minutes).
- Heat the olive oil in a saucepan 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, stir well and cook over a low heat for 1 minute. Add the stock, tomato paste and vinegar, then mix well and cook for 5 more minutes.
- When the potatoes are cooked, pour over the tomato sauce and mix until well coated. Sprinkle over some fresh parsley if you like, and dish up nice and hot.
Leftovers
Store in an airtight container in the fridge for up to 3 days.
