Smokey Tomato Roast Potatoes (Roast Patatas Bravas)

Ingredients

• 1 kgpotatoes
• 2 tbspolive oil
• A few clovesgarlic
• 2 x 400 gchopped tomatoes
• 1 heaped tbsptomato purée
• 1red onion
• 1 heaped tbspsmoked paprika
• 1 tspred wine vinegar
• To tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C, or 200°C fan.

2. 2

   Roast the potatoes

   Cut the 1 kg of potatoes into bite-sized pieces and spread them on a large baking tray. Drizzle with 1 tbsp of the olive oil. Bash the garlic cloves with a pestle and mortar or rolling pin, then add them to the tray. Roast for 30 minutes, turning the potatoes halfway through.

3. 3

   Soften the onion

   While the potatoes roast, finely chop the red onion. Warm the remaining 1 tbsp of oil in a medium saucepan over a low heat, add the onion and fry for 4–5 minutes, until softened.

4. 4

   Simmer the sauce

   Add the chopped tomatoes, 1 heaped tbsp tomato purée, 1 heaped tbsp smoked paprika and 1 tsp red wine vinegar. Bring to the boil, then lower the heat and simmer for about 15 minutes, until thickened. Take the pan off the heat and season with salt and pepper.

5. 5

   Coat and serve

   After the potatoes have roasted for 30 minutes, remove them from the oven. Add them to the saucepan of tomato sauce, leaving the garlic cloves behind on the tray, and mix until coated. Serve.

What are patatas bravas?

Patatas bravas are a Spanish tapas dish of potatoes served with a punchy sauce. Versions vary, but they commonly pair crisp or roasted potatoes with a tomato-based sauce.

Here, the potatoes roast with garlic while a smoked-paprika tomato sauce cooks separately. Combining them at the end gives the potatoes a savoury coating without asking them to roast in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 218 calories, 5g protein, 35g carbs, 6g fat.

The potatoes provide most of the carbohydrates, while the olive oil supplies most of the fat; the tomatoes and potatoes contribute a little protein. Pair a portion with a protein-rich main and a fresh vegetable or salad to make the plate more balanced.

Why roast the potatoes separately?

Roasting first gives the potato pieces time in the oven before they meet the wetter sauce. Cut them to a similar size so they cook at roughly the same pace.

Use a large tray and spread the pieces out rather than piling them up. This gives them better contact with the hot tray.

Building the tomato sauce

Onion: A few minutes over low heat softens it and gives the sauce a gentle savoury base.

Tomato purée: Stir it in with the tinned tomatoes and spices so it becomes part of the sauce as it simmers.

Smoked paprika: Its smoky flavour is central to this version; the vinegar adds a sharper note alongside the tomatoes.

How to judge the sauce

Simmer the sauce for about 15 minutes, keeping it at a gentle bubble. It is ready when it has thickened enough to cling to the potatoes rather than running off immediately.

Taste after simmering and adjust the salt and pepper to suit. The finished sauce should taste savoury, smoky and tomato-rich.

Timing the two pans

Start the potatoes first, then prepare the sauce while they are in the oven. The recipe gives 30 minutes for roasting and about 15 minutes for simmering, so begin the sauce once the potatoes are underway.

If one part finishes before the other, keep the sauce off the heat and add the potatoes once they are roasted. Combine them just before serving.

Serving ideas

Serve the potatoes as a tapas-style side or alongside grilled vegetables, fish or a simple salad. Their rich tomato coating works well with something fresh or lightly dressed.

For a fuller meal, pair them with a source of protein and another vegetable. Serve straight after mixing, while the potatoes are hot.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they roast evenly.
• Turn the potatoes halfway through their roasting time for more even cooking.
• Keep the onion cooking over low heat so it softens without browning too quickly.
• Simmer the sauce until thickened before adding the potatoes.
• Leave the roasted garlic cloves on the tray when transferring the potatoes, as directed.

Variations

• Add chilli: Stir a little chilli into the tomato sauce for extra heat.
• Use sweet paprika: Replace some or all of the smoked paprika for a milder, less smoky flavour.
• Add herbs: Finish with chopped parsley for a fresh note.
• Make it tangier: Add a small extra splash of red wine vinegar, tasting as you go.
• Serve with aioli: Offer a spoonful on the side for a creamy contrast.

Common mistakes to avoid

• Crowded tray: The potatoes can soften rather than roast well; spread them across a large tray.
• Uneven pieces: Different-sized chunks may cook at different rates; cut them to a similar size.
• High heat for the onion: It may brown before softening; fry it gently over low heat.
• Runny sauce: It will not cling as well; simmer until it thickens before adding the potatoes.
• Adding the garlic to the sauce: The method keeps the roasted cloves on the tray; transfer the potatoes without them.

How to store

Cool leftovers and refrigerate them in a sealed container for up to 3 days. Reheat in a covered pan over a low heat or in the oven until piping hot; the potatoes may be softer after storage.

Frequently asked questions