Today is National Potato Day so it’s only right to celebrate our most famous vegetable !
There are so many ways to cook our national treasure but as I’m still trying to keep the summer memories alive I’m adding a Spanish twist to tonight’s dish. This dish will be perfect both as an accompaniment to some thing like a roast chicken breast or served as part of tapas selection.
I’ve tried a few different recipes for Patatas Bravas – you know the tasty potatoes in tomato sauce you get in Tapas Bars – and I always come back to Simon Rimmer’s version. He slow roasts the potatoes with chilli rather than the traditional method of deep frying the potatoes and then adding the sauce so it’s a healthier option. I’ve tweaked it to my taste and I hope you like it !
What you need:
- 1 kg baby potatoes
- 2-3 tbsp. Glen Field Rapeseed Oil
- 1 tsp smoked paprika ( brought back from summer holidays!)
- Sea salt
- 4 cloves garlic, crushed
- 500 ml passata
- 2 red chillies, finely chopped
- Lots of fresh parsley and sour cream to serve
What you do:
- Preheat the oven to 220C/Gas 7. Heat a few tablespoons of rapeseed oil (enough to cover bottom of dish) in a large roasting dish until really hot (about 10 mins)
- Scrub and quarter the baby potatoes. Toss in the hot oil (carefully!), season well with salt and paprika and roast for 10 mins until they start to brown.
- Add the passata, chillis and garlic and mix well. You can use tinned tomatoes – I’m just not a fan of the ‘bits’ 😉
- Cook for 30-40 mins until potatoes are soft on inside.
- Add lots of freshly chopped parsley and top with some sour cream to serve.
it may look like a big dish but trust me they’re addictive and taste even better as leftovers!
You can also add in chopped peppers and shallots to make it into a more substantial stand alone dish.
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