sugar, spice & everything nice


Patatas Bravas from Jamie Oliver Food Escapes

Posted by Certain Cravings on August 3, 2014 at 10:10 AM

The sauce is so good!!! It's the combination of salty and spicy. I thought this would be a quick recipe, but it takes more time than I expected. It's not because it's a complicated dish, but it's a lof of prep work. It took me almost an hour to make this, but it was totally worth it! Of course there is an easy cheat. Just buy patatas bravas sauce at the store, but I guarantee you, it can never be this good as this home made sauce :-) 




  • 4 medium potatoes, peeled and halved;
  • 2 cloves of garlic, peeled and finely sliced;
  • 2 sprigs of fresh rosemary, leaves picked (dried rosemary is also fine);
  • 1 tsp. sweet paprika;
  • 1 tsp. fennel seeds;
  • 1 tsp. sea salt.


For the bravas sauce:


  • Olive oil;
  • 1 onion, peeled and finely chopped;
  • 4 cloves of garlic, peeled and sliced;
  • 3 red chiles, deseeded and roughly chopped;
  • 1 carrot, peeled and finely chopped;
  • A few sprigs of fresh thyme, leaves picked (dried thyme is also fine);
  • One 400g can of chopped tomatoes;
  • 1 Tbs. sherry vinegar;
  • Sea salt and freshly ground black pepper.


Parboil the potatoes over medium heat for 10 to 15 minutes, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool.

Meanwhile, put a pan on low heat and start your bravas sauce. Add a lug of olive oil, and once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not colored. Add the chiles, carrot and thyme leaves and cook for another 5 minutes. Add the canned tomatoes, sherry vinegar and a good pinch of salt and pepper. Bring to a boil, then turn the head down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.

While your sauce simmers, put a large frying pan over medium heat and add enough olive oil to cover the bottom of the pan by 1/2 cm thick, Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally until golden all over. You need to do this in batches so you don’t overcrowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking.

Transfer the potatoes, garlic and rosemary to a plate lined with paper towels to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.

Carefully tip your cooked sauce into a blender, or use an immersion blender, and whiz until lovely and smooth. Have a taste and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if you want to be more traditional, pour the sauce over your potatoes before serving and toss together like I’ve done here. If you have any leftover sauce, use it with pasta or a homemade pizza. Serves 4 as tapas.

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