Maris Piper – Keogh’s Patatas Bravas


  • 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).


  • 1 pack of 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