Keogh’s Patatas Bravas
A bold Spanish‑style favourite. Crispy roasted potato cubes topped with a smoky, paprika‑spiced tomato sauce.
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Prep time: 10 minutes
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Cooking time: 40-50 minutes
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Serves: 4
Ingredients
- 1kg Keogh’s Maris Piper Potatoes, cut in 1cm dice
- 50ml olive oil
- Salt and freshly ground black pepper
- 50ml olive oil
- ½ tablespoon of hot paprika
- 1 ½ tablespoons of sweet smoked paprika
- 1 tablespoon of plain flour
- 1 tablespoon of tomato puree
- 250ml of chicken or vegetable stock
Method
- Heat the olive oil in a saucepan. Add the hot and sweet paprika and heat to release the flavours.
- Add the tomato puree followed by the flour and stir well. Gradually add in the stock, whisking all the time until lightly thickened.
- Simmer for another 2-3 minutes to cook out the flour and reduce a little. Set aside to cool while you cook the potatoes.
- Preheat your oven to 200c/180c fan/gas 6.
- Dry the potatoes well with a tea towel and tumble onto a large roasting tray.
- Pour over the oil, toss to coat and season well with salt and pepper.
- Roast for 40-50 minutes turning after 25 minutes until the potatoes are crisp and golden.
- Serve hot with the bravas sauce drizzled over and some garlic mayonnaise (optional).
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