Healthier patatas bravas
By roasting rather than frying the potatoes, these are just as tasty but healthier. The sauces really make these classic Spanish tapas.
Servings: 3 -4
- 1 ½ lb potatoes 700g
- 2 tablespoon olive oil
- ½ teaspoon salt approx
For bravas sauce
- ½ onion medium
- 1 clove garlic large
- 1 tablespoon olive oil
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika (recommend smoked or Spanish)
- ⅛ teaspoon ground cumin
- 2 tablespoon white wine
- 9 oz tomatoes 250g, either tinned or fresh, skinned and chopped (¾cup once chopped)
For aioli (optional)
- 1 cloves garlic or 2, roasted in skin with potatoes
- 3 tablespoon mayonnaise
Preheat oven to 400F/200C. Peel the potatoes and dice into bite-size chunks. Toss the chunks of potato in the oil and sprinkle with a little salt in a roasting dish so they are in one layer. Add the unpeeled garlic in the side of the pan if making alioli. Once the oven is ready, roast for around 40min, turning once, until they are lightly golden.
For bravas sauce
Meanwhile make the bravas sauce (alternatively you can make it ahead and keep refrigerated). Cut the onion into a fine dice and finely chop the garlic. Start warming the oil in a skillet/frying pan and add the onion before it has become hot. Cook for around 5min until softening then add the garlic. Cook another approx 10min until it is starting to color but not burning (if it looks like it might, reduce heat and add a little oil if needed).
Add the cayenne, paprika and cumin and cook a minute before adding the wine - take care it may splutter a little - and tomatoes then simmer for around 10-15min until it has reduced a little. Blend the sauce until smooth and leave to cool.
Calories: 385kcal | Carbohydrates: 34g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 116mg | Potassium: 1165mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1020IU | Vitamin C: 39.5mg | Calcium: 81mg | Iron: 7.7mg