Patatas bravas

Patatas bravas

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Course Main Course, Side Dish
Cuisine Plant-Based
Servings 4


  • 900 g potatoes Cut large cubes.
  • 6 tbsp olive oil
  • 3 shallots chopped
  • 6 garlic cloves chopped
  • 400 g chopped tomatoes
  • 100 g cannellini beans blended
  • 1 tbsp tomato purée
  • 1 tbsp sweet paprika
  • 2 – 4 drops tabasco
  • 1 pinch sugar
  • 2 tbsp fresh parsley chopped


  • Preheat the oven to 200C.
  • Drizzle half the olive oil onto a roasting tray and add the potatoes. Season with salt and pepper and place in a preheated oven for 40-45 minutes until crisp and golden.
  • In the meantime, add the remaining oil to a saucepan and place on medium heat. Add the shallots and garlic and fry for a minute or so until softened. Add the chopped tomatoes, tomato purée, paprika, tabasco, and season well. Stir and bring to the boil. Simmer over medium-low heat for 10 minutes until cooked through. Set aside until needed.
  • Tip the potatoes into a serving platter and pour over the warm sauce. Sprinkle with the parsley. Enjoy while warm.