James Strawbridge
Patatas Bravas with Sweet Smoked Paprika
Info
Crisp, crunchy potatoes topped with a rich tomato sauce infused with Sweet Smoked Paprika. Served with aioli.Ingredients
Method
Ingredients
- 1kg baby or small potatoes, halved and quartered
- 2 tbsp garlic-infused oil (or olive oil + 3-4 crushed garlic cloves)
- 1 tbsp Bart Sweet Smoked Paprika (plus a pinch for garnish)
- 1 shallot, finely diced
- 12 cherry tomatoes, halved
- 1 tbsp fresh thyme and oregano, roughly chopped
- 1 x 400g can finely chopped tomatoes
- Sea salt, to taste
- Aioli, to drizzle
- Handful of chopped fresh parsley
- Watercress for serving [optional]
Method
1. Parboil the potatoes in salted water for 10-15 minutes until just tender, then drain.
2. Toss the potatoes in the garlic oil and a generous sprinkle of Sweet Smoked Paprika.
3. Return to the hob in a large oven-safe pan or tray, frying over medium heat until golden and starting to crisp like mini roasties.
4. Add the shallot, cherry tomatoes, herbs, and a little more paprika. Stir through and transfer to a preheated oven at 200°C (fan 180°C) for 15–20 minutes.
5. Pour in the chopped tomatoes and stir gently to coat the potatoes. Roast for a further 5 minutes until bubbling and slightly sticky.
6. Serve rustically in a large dish for the table or in individual tapas bowls with a handful of fresh watercress at the base. Finish with a drizzle of aioli, a dusting of paprika, a pinch of sea salt, and some chopped parsley.
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