Patatas Bravas Recipe


Patatas Bravas

  • 400g baby potatoes, halved if large
  • 1x 350g tomato and sweet red pepper sauce
  • 1 tbsp white wine vinegar
  • 2 tsp paprika
  • Sea salt and freshly ground black pepper

Garlic Mushrooms

  • 2 tbsp olive oil
  • 400g chestnut mushrooms, thickly sliced
  • 3 garlic cloves, finely sliced
  • ¼ tsp chilli flakes
  • 100ml original cream sherry
  • 2 tbsp roughly chopped flat leaf parsley
  • Crusty bread, to serve


Calories columnFat columnSaturates columnSugars columnSalt column
246 per serving
12% %GDA
11g per serving
16% %GDA
2g per serving
7% %GDA
8g per serving
9% %GDA
1.00g per serving
17% %GDA


Patatas Bravas

  1. Place the potatoes into a saucepan, cover with water and bring to the boil. Simmer for 12-15 minutes until tender.

  2. While the potatoes cook, tip the tomato and sweet red pepper sauce into a saucepan with the vinegar and smoked paprika. Stir well, then bring to the boil, turn the heat down and simmer for 5 minutes until just thickening.

  3. When the potatoes are tender, drain and return to the saucepan then crush lightly with the back of a fork – you want to create jagged edges.

  4. When the sauce is ready, tip the potatoes into the sauce and mix well.

  5. Season with salt and black pepper then tip into a serving bowl and serve straightaway.

Garlic Mushrooms

  1. Heat a frying pan until hot. Add the oil and mushrooms and fry for 4-5 minutes until golden and just tender.

  2. Stir in the garlic and chilli flakes and cook for another 2 minutes. Add the dry sherry and cook for 2-3 minutes until reduced by ¾.

  3. Season with salt and black pepper then stir in the parsley. Serve straightaway with crusty bread to mop up the juices.