Patatas Bravas

Need something quick, easy and tasty to go with drinks? Then go for patatas bravas.

I was at a Eurovision party yesterday (lots of bad taste in music, but good-tasting food), and we had dishes from around the continent. On behalf of Spain, I whipped up a batch of these little beauties. Needless to say, they were a hit and one of this first things to go.

There are a number of ways to make them, but in my view this is the simplest – take white potatoes, peel them, chop into bit-sized chunks, toss in a little salt, pepper, paprika and olive oil, and then bake in the oven until brown. No par-boiling, no deep-frying. Simple! Patatas bravas are usually served either topped with a spicy tomato sauce, or with a side of aïoli (garlic mayonnaise) for dipping.

So next time you have friends round for a drink, you can be a little more sophisticated. You’re not just having snacks, it’s tapas time!

For patatas bravas (serves 4):

• 3-4 large white potatoes
• 1/2 teaspoon salt, finely ground
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 3 tablespoons olive oil

Preheat the oven to 180°C.

Peel the potatoes, and cut into chunks (about 2cm pieces). Put the potato chunks into a bowl, add the oil and seasoning, and toss until the potatoes are evenly coated.

Spread the potatoes on a baking tray, and bake for 40-50 minutes until the potatoes are golden. If you find the potatoes stick to the tray, remove from the oven and allow to sit for a couple of minutes – the steam from the potatoes will loosen them.

Serve with aïoli (combine mayonnaise, paprika and a small minced clove of garlic).

Worth making? Yes – this is quick, easy and always popular and delicious. Really worth trying.