Just the words ‘patatas bravas’ make the mouth water! We love turning our attention to the staples in the box – potatoes, onions and carrots – and we’ve gone with a classic dish today. Recipe by Jamie Oliver. Don’t forget you can add organic garlic and tinned tomatoes to your Regather order via the online shop. So why not make it a tapas night in your kitchen on the weekend and let these ‘fierce potatoes’ be the dish that everyone swoops on first.
- 4 medium potatoes, peeled and halved (approx 800g)
- 2 garlic cloves, peeled, finely sliced
- 2 sprigs rosemary, leaves picked
- 1 teaspoon sweet paprika
- 1 teaspoon fennel seeds
- Bravas Sauce:
- olive oil
- 1 onion, peeled, finely chopped
- 4 cloves of garlic, peeled, sliced
- 3 fresh red chillies, deseeded, roughly chopped
- 1 carrot, peeled, finely chopped
- a few sprigs of fresh thyme, leaves picked
- 400 g tin of chopped tomatoes
- 1 tablespoon sherry vinegar
- Parboil the potatoes over a medium heat for 10 to 15 mins, or until starting to get tender but still holding their shape. Drain in a colander and leave to steam dry until cool.
- Meanwhile, put a pan on a low heat and start your bravas sauce. Add a glug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 mins, or until the onion is soft but not coloured. Add the chillies, carrot and thyme leaves and cook for another 5 mins.
- Add the tinned tomatoes, sherry vinegar and a good pinch of sea salt and black pepper. Bring to boil, then turn heat down and simmer for 15 mins, or until carrots are soft and the sauce is thick.
- While the sauce simmers, cut potatoes into large bite-sized chunks. Put a large frying pan on medium heat and add 0.5cm of olive oil. When oil is hot, carefully add potatoes to the pan. Cook for about 8 mins, turning occasionally until golden all over.
- Do this in batches rather than overcrowd the pan. Add the garlic and rosemary to the pan for the last minute of cooking.
- Transfer the potatoes, garlic and rosemary to a plate lined with kitchen paper. Scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.
- Put the cooked sauce in a blender, or use a hand blender, and whiz until smooth. Taste and adjust seasoning if necessary. Serve in a jug next to the potatoes or, to be more traditional, pour sauce over the potatoes before serving and toss together.