Potatoes bravas

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Recipe from: 1 April 2016
Preparation time: 20 min
Cooking time: 45 min


  • 4-6
    potatoes (preferably waxy), peeled and cut into wedges
  • olive oil
  • 5
    sweet paprika
  • 1-5
    cayenne pepper
  • 1
    small onion, finely chopped
  • 1-2
    red chillies, seeded, chopped
  • 1x 400
    can plum tomatoes
  • 3
    smoked paprika
  • 15
    cider vinegar
  • 5
    brown sugar
  • garlic aïoli, to serve
Servings: Change Serving


Put the potato wedges in a sauce- pan and add a little water. Bring to the boil and simmer for five minutes, until half-cooked. Drain and spread out on a plate to dry.

Pour a little oil into a roasting pan and spread the wedges out. Toss to coat in the oil. Mix the paprika, cayenne pepper and 2ml salt together and sprinkle over the wedges. Roast in a preheated oven for 40 minutes, or until crisp. Turn the wedges over halfway through roasting. Serve immediately with the salsa brava and garlic aïoli for dipping.

Salsa brava:

Heat a little olive oil. Add the onion and sauté for a minute, then add the chillies. Add the tomatoes, paprika, vinegar and brown sugar and simmer for about 10 minutes, until thickened.

Garlic aïoli:

Use a liquidiser to blend 2 large egg yolks, 3 crushed garlic cloves, 15ml freshly squeezed lemon juice and 2ml salt together. Gradually add 125ml olive oil, a little at a time, and blend until thick and creamy. Refrigerate until ready to serve.

Text and image: Ideas magazine

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