PATATAS BRAVAS | RECIPES | JAMIE OLIVER
Whether you're in Madrid or Manchester, you'll have to look really hard to find a tapas bar that doesn't serve some version of these potatoes. They're beautiful fried simply with herbs and a pinch of salt, but even more exciting served in a spicy tomato 'bravas' sauce. 'Patatas bravas' actually means 'fierce potatoes'…How could anyone resist something with such a brilliant name?
Yield 4 as tapas
Number Of Ingredients 13
Steps:
- Parboil the potatoes over a medium heat for 10 to 15 minutes, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool.
- Meanwhile, put a pan on a lowheat and start your bravas sauce. Add a lug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not coloured. Add the chillies, carrot and thyme leaves and cook for another 5 minutes. Add the tinned tomatoes, sherry vinegar and a good pinch of sea salt and black pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.
- While your sauce simmers, put a large frying pan on a medium heat and add 0.5cm of olive oil. Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally, until golden all over. You’ll need to do this in batches so you don’t overcrowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking.
- Transfer the potatoes, garlic and rosemary to a plate lined with kitchen paper to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.
- Carefully tip your cooked sauce into a blender, or use a hand blender, and whiz until lovely and smooth. Have a taste, and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if youwant to be more traditional, pour the sauce over your potatoes before serving and toss together like I've done here. If you have any leftover sauce, use it with pasta or on a homemade pizza.
Nutrition Facts : Calories 407 calories, FatContent 23.2 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 6.3 g protein, CarbohydrateContent 46.2 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 1 g salt, FiberContent 6.5 g fibre
PATATAS BRAVAS | RECIPES | JAMIE OLIVER
Whether you're in Madrid or Manchester, you'll have to look really hard to find a tapas bar that doesn't serve some version of these potatoes. They're beautiful fried simply with herbs and a pinch of salt, but even more exciting served in a spicy tomato 'bravas' sauce. 'Patatas bravas' actually means 'fierce potatoes'…How could anyone resist something with such a brilliant name?
Yield 4 as tapas
Number Of Ingredients 13
Steps:
- Parboil the potatoes over a medium heat for 10 to 15 minutes, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool.
- Meanwhile, put a pan on a lowheat and start your bravas sauce. Add a lug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not coloured. Add the chillies, carrot and thyme leaves and cook for another 5 minutes. Add the tinned tomatoes, sherry vinegar and a good pinch of sea salt and black pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.
- While your sauce simmers, put a large frying pan on a medium heat and add 0.5cm of olive oil. Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally, until golden all over. You’ll need to do this in batches so you don’t overcrowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking.
- Transfer the potatoes, garlic and rosemary to a plate lined with kitchen paper to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.
- Carefully tip your cooked sauce into a blender, or use a hand blender, and whiz until lovely and smooth. Have a taste, and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if youwant to be more traditional, pour the sauce over your potatoes before serving and toss together like I've done here. If you have any leftover sauce, use it with pasta or on a homemade pizza.
Nutrition Facts : Calories 407 calories, FatContent 23.2 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 6.3 g protein, CarbohydrateContent 46.2 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 1 g salt, FiberContent 6.5 g fibre
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From en.m.wikipedia.org
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From en.m.wikipedia.org
From en.m.wikipedia.org
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Spanish omelette or Spanish tortilla is a traditional dish from Spain.Celebrated as national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion.It is often served at room temperature as a tapa.. It is commonly known in Spanish-speaking countries as tortilla de patatas…
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
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Feb 07, 2022 · Jamie Oliver’s Roasted Potatoes L'Antro dell'Alchimista. ground black pepper, clementine, butter, potatoes, extra virgin olive oil and 4 more ... Patatas Bravas (or, the best crispy roasted potatoes) My Kitchen Little. mayonnaise, olive oil, yellow potatoes, flaky sea salt, Sriracha sauce and 1 more ... Add All Recipes …
From yummly.com
From yummly.com
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Dec 08, 2021 · 9. Patatas bravas. Looking to whip up some delicious tapas for your next Spanish dinner party? Then look no further than patatas bravas, a dish that is native to Spain and super …
From expatica.com
From expatica.com
See details
BEST SPANISH RESTAURANTS IN LONDON
Feb 14, 2022 · All food recipes Jamie Oliver recipes. Drinks & Cocktails Rum Cocktails Gin Cocktails Vodka Cocktails. ... grilled sardines and patatas bravas are supplemented by more enterprising …
From squaremeal.co.uk
From squaremeal.co.uk
See details
WHAT TO COOK THIS WEEK - THE NEW YORK TIMES
Feb 06, 2022 · There are many thousands more recipes to cook this week lined up for you on New York Times Cooking, at least if you have a subscription. I get it if that chafes. I get it if that chafes.
From nytimes.com
From nytimes.com
See details
EASY TRADITIONAL RED SANGRIA | MINIMALIST BAKER RECIPES
Jul 28, 2015 · I had the best sangria (and patatas bravas) ... Jamie Oliver Drinks Tube. *Nutrition information is a rough estimate calculated with the lesser amount of brown sugar. Nutrition (1 of 4 servings) ... -many recipes …
From minimalistbaker.com
From minimalistbaker.com
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Jun 23, 2021 · All food recipes Jamie Oliver recipes. Drinks & Cocktails Rum Cocktails Gin Cocktails Vodka Cocktails. Chefs. Famous & Celebrity Chefs Gordon Ramsay Jamie Oliver Jason Atherton Monica Galetti Tom Kerridge Interviews and profiles. ... Eat inside or outside and enjoy sharing plates like patatas bravas…
From squaremeal.co.uk
From squaremeal.co.uk
See details
LANCASHIRE HOTPOT - WIKIPEDIA
Lancashire hotpot is a stew originating from Lancashire in the North West of England.It consists of lamb or mutton and onion, topped with sliced potatoes (or a more traditional topping of pastry or …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
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Answer: British chef Jamie Oliver achieved worldwide fame with his television shows The Naked Chef (1999) and Jamie Oliver’s Food Revolution (2010–11) and as the author of many …
From britannica.com
From britannica.com
See details
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