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Patatas bravas

  • 0:15 Prep
  • 0:55 Cook
  • 6 Servings


  • 800g sebago potatoes, peeled, cut into 4cm pieces
  • 2 tablespoons olive oil
  • 1 large red onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 2 teaspoons sweet paprika
  • 400g can chopped tomatoes
  • 1/2 cup Massel chicken style liquid stock


  • 1
    Preheat oven to 200°C/180°C fan-forced. Place potato and half the oil in a large roasting dish. Season with salt and pepper. Toss to coat. Roast for 30 to 40 minutes or until golden and cooked through.
  • 2
    Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until thickened.
  • 3
    Remove potatoes from oven. Add tomato mixture. Stir to combine. Roast for 15 minutes or until heated through. Serve.

Source: taste.com.au


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