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Spicy Patatas Bravas

Miguel Barclay
  • 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.

Additonal notes

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
Twitter:  @miguelbarclay
Instagram:  @miguelbarclay

Book front cover of 'Meat-Free One Pound Meals

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