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By Airstream Life
for your stove
3 steps
Prep:20minCook:20min
A super tasty Patatas Bravas cookout recipe for you to cook a summer lunch on your camp stove 🥘
Updated at: Thu, 17 Aug 2023 12:18:01 GMT
Nutrition balance score
Great
Glycemic Index
77
High
Glycemic Load
48
High
Nutrition per serving
Calories382.3 kcal (19%)
Total Fat12.1 g (17%)
Carbs61.9 g (24%)
Sugars5 g (6%)
Protein8.4 g (17%)
Sodium322.8 mg (16%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
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3 Tbspextra-virgin olive oil
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1onion
roughly chopped
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80gchargrilled peppers
available from sainsbury’s, drained
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2garlic cloves
fat, sliced
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2 tspsweet smoked paprika
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¼ tspcayenne pepper
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1lemon
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350gtomato passata
rustica or regular
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1.2kgwaxy potatoes
such as charlotte
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light olive oil
or sunflower oil, for frying
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sea salt flakes
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2fresh rosemary sprigs
optional
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fresh flatleaf parsley
chopped
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aioli
to serve, optional
Instructions
Step 1
Heat the extra-virgin olive oil in a deep frying pan or large sauté pan and gently cook the onion, peppers and garlic with a couple of pinches of salt for 10 minutes or until softened. Stir in the paprika, cayenne and a squeeze of lemon juice. Stir for 1-2 minutes until fragrant, then pour in the passata and simmer gently for 20 minutes until thick. Set aside to cool a little, then use a stick blender to whizz the sauce to a purée (or, if you prefer, leave it chunky).
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Step 2
Meanwhile, heat the oven to 220°C/200°C fan/gas 7. Peel and cut the potatoes into quarters, then cut into 2cm chunks. Put in a pan of cold salted water, bring to the boil, then simmer for 6-8 minutes until tender. Drain well, tip onto a tray lined with kitchen paper and dry well. Toss in a shallow roasting tin with the light olive/sunflower oil and sea salt. Add the rosemary, if using, then roast for 15-20 minutes until golden and crisp, turning once or twice.
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Step 3
Spoon half the brava sauce onto a serving platter, then top with the potatoes. Spoon over a little more sauce and sprinkle over the parsley to serve. If you like, serve with a dollop of aioli (for a cheat’s version, mix finely chopped garlic and a squeeze of lemon juice into shop-bought mayonnaise).
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Notes
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