Spicy Patatas Bravas
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- Serves: 1
- Preparation: 5
- Cooking: 40
- Ready: 45
Peppers instead of tomatoes compliment fluffy potatoes in this Spanish tapas dish with a twist.
- handful of small potatoes, skin on
- 200 g roasted red peppers (from a 400 g jar), plus half the oil
- squirt of sriracha
- pinch of dried oregano
- 1 spring onion, roughly chopped
- olive oil
- salt and pepper
Cook the potatoes in a pan of salted boiling water for about 15 minutes until soft. Drain and let them steam for a bit to dry out.
Transfer the potatoes to a frying pan and squash each one slightly with the back of a fork to break the skins and expose the fluffy middle. Season and fry the potatoes in a generous glug of olive oil for about 20 minutes until crispy all over.
Meanwhile, to make the sauce, grab a blender and add the roasted red peppers, along with the oil from the jar, the sriracha, oregano and a pinch of salt. Blend and then pour into the pan with the potatoes. Simmer for a couple of minutes to warm the sauce, then add the chopped spring onion and some cracked black pepper, and serve.
Recipe taken from Meat-Free One Pound Meals by Miguel Barclay (Headline Home, out now, £16.99)
Photography by Dan Jones
“Instead of the usual tomato-based sauce, here I’ve switched it up to a roasted red pepper sauce with a spicy kick.
All recipes are for a single serving. More than one person? Simply multiply the ingredients to suit you.”
Facebook: Miguel Barclay