Every country boasts a signature dish that is widely accessible, and in some instances, certain towns gain recognition specifically for their exceptional renditions of these national specialties.
Spain is no exception, and amongst its celebrated culinary offerings are iconic dishes such as Paella and one of my favourites, Albondigas; however, one particularly noteworthy dish is available all over Spain, and that is the very popular, Patatas Bravas—a classic dish consisting of baked or fried cubed potatoes served with a spicy tomato sauce.
Though Patatas Bravas is believed to have originated in Madrid, this quintessential Spanish dish can be found across the nation, with several Spanish towns noted for the high quality of their Patatas Bravas.
Traditionally, the potatoes are cut into small cubes and deep-fried in olive oil until golden and crispy, then generously dressed with a smoky, sweet, and spicy paprika-infused sauce.
At SW Recipes, we have developed a healthier version of this popular Spanish dish, which we simply call “Slim Friendly Patatas Bravas”.
One thing is for sure, once you have started making this Slim-Friendly Patatas Bravas, you will never stop, it may well become one of your go-to dishes when entertaining or just chilling with friends.
Slim-Friendly Patatas Bravas
Course: Appetizers, Side DishersCuisine: SpanishDifficulty: Easy4
servings10
minutes30
minutesOnce you have started making this Slim-Friendly Patatas Bravas, you will never stop, it may well become one of your go-to dishes when entertaining or just chilling with friends.
Ingredients
- For the Fried Potatoes
3-4 Potatoes (medium sized or 2-3 large potatoes), cubed
Sea salt
Fri-light spray oil
For the Bravas Sauce3 Finely chopped banana shallots (or 1 small onion)
2 Garlic cloves, (medium sized, crushed)
1 Can of Plum tomatoes
2 Tsp. Smoked Paprika
1 Tbsp Tomato puree
1 red chilli, deseeded and chopped
Fine sea Salt
Freshly ground black pepper
300ml Vegetable stock
Directions
- Preheat the oven to 200 degrees C (Fan). Place the cubed potatoes in a pot of boiling water for 5-7 minutes. Drain well and allow to steam dry in the strainer for 1-2 minutes.
- Add the cubed potatoes to a large roasting tray, spray with fry-light oil and season with salt and freshly cracked black pepper. Toss the potatoes to ensure that they are all coated with the fry-light and seasoning. Cook for 30-35 minutes tossing a couple of times during cooking.
Note: The potatoes can also be cooked in the air-fryer, 200C for 25 minutes, shaking the basket a few times during the cooking process. - Meanwhile, add all of the sauce ingredients into a blender and blend until the sauce is smooth. Add the sauce mix to a sauté pan, cook on a medium heat until the sauce has reduced by a this. Check for seasoning and transfer to a sauce jug.
- Add the patatas to a serving bowl and serve with a generous helping of bravas sauce.