Patatas bravas

The combination of fried small potatoes and tomatoes with a hint of chilli is very fine.


Serves 4

6 tbsp olive oil
1kg (2lb 4oz) cooked salad potatoes, cooled and halved
1 onion, finely chopped
2 gloves of garlic, crushed
1 tbsp tomato puree
227g tin of chopped tomatoes
4 red chillies, deseeded and finely chopped (if you want more heat, chuck in the seeds)
1 tsp paprika
Salt and black pepper
Parsley leaves, to garnish


Achieving the perfect results

  1. Heat 2 tbsp of the oil in a very large frying pan. Add the potatoes and cook, stirring regularly, for about 15 minutes, until golden brown and crispy.
  2. Meanwhile, heat the remaining oil in a pan over a low to medium heat. Add the onion and garlic and cook gently for 6 minutes.
  3. Add all the other ingredients, apart from the parsley, to the onion. Cover, and gently cook for 5 minutes.
  4. Combine the sauce with the potatoes, give it a good stir and cook for another 5 minutes. Serve up sprinkled with parsley.

This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.

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