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Patatas Bravas with Sweet Smoked Paprika
Crisp, crunchy potatoes topped with a rich tomato sauce infused with Sweet Smoked Paprika. Served with aioli.
Method
- Parboil the potatoes in salted water for 10-15 minutes until just tender, then drain.
- Toss the potatoes in the garlic oil and a generous sprinkle of Sweet Smoked Paprika.
- 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.
- 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.
- Pour in the chopped tomatoes and stir gently to coat the potatoes. Roast for a further 5 minutes until bubbling and slightly sticky.
- 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.
