Patatas Bravas: The travelling man’s chips

Mmmmmmm crispy tatties wi’ chilli sauce – AKA Patatas Bravas. A super simple tapas staple given the Stovies twist. Yes, we are aware chipotle chillis are not from spain…


2 or 3 potatoes, scrubbed and cut into 1-2cm cubes (nothing too floury or it wont work)
1 tbsp olive oil
1 tsp flakey sea salt

‘bravas’ sauce
1 tbsp olive oil
1 clove garlic, finely chopped
1 small dried chipotle chilli, finely chopped
1 jar tomato passata
½ tsp smoked paprika
juice of 1 lemon
1 tsp dried sage

For these we start with the sauce, it’s the fault of the dried chipotle but to be honest if you can find a fresh chipotle then you should change your name to Harry Potter…To make the sauce, heat the oil in a small pan over a medium heat. Add the garlic and chipotle and fry for a minute, or until the garlic is starting to colour. Add the passata, lemon juice, sage and smoked paprika, bring up to the boil then turn right down. Simmer gently for around half an hour.

The tatties are even easier! Bring a pan of salted water to the boil, add the potatoes, bring back to the boil, then reduce the heat and simmer gently for around ten minutes – you want them just about soft. Drain the potatoes and leave in the colander to remove any excess water.

Heat the oil in a large frying pan or wok over a high heat. Add the potato cubes and fry until golden and crisp – about 10-15 minutes. Pat the potatoes dry on some kitchen towel and sprinkle with salt. Serve with an almighty dollop of the spicy sauce – a far cry from the sad imitations served with a spicy mayo throughout the UK!


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