SW recipe: Patatas bravas

Serves 4 (as a starter, or part of a tapas selection)
Ready in 1 hour


1kg floury potatoes, such as Maris Piper or King Edward, diced

Low-calorie cooking spray

3 sprigs of fresh rosemary

2 garlic cloves

Chopped fresh flat-leaf parsley, to serve

Lemon wedges, to serve


For the tomato sauce:

1 onion, finely chopped

2 garlic cloves

¼-½ tsp dried red chilli flakes

1 tsp smoked paprika

1 tsp balsamic vinegar

400g can chopped tomatoes


For the garlic yogurt:

200g fat-free natural yogurt

1 garlic clove, crushed


1 Preheat your oven to 200°C/fan 180°C/gas 6. Spread the potatoes on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Tear up the rosemary and add to the potatoes with the garlic. Season, then roast for 40 minutes, or until crisp and golden, turning halfway.

2 Meanwhile, to make the sauce, spray a medium, non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and fry for 6-8 minutes, stirring frequently, adding a splash of water if it starts to stick to the pan. Add the garlic, chilli flakes and paprika. Fry for 1 minute, then add the vinegar and tomatoes. Season and gently simmer for 20 minutes.

3 Mix together the yogurt and garlic and set aside. Transfer the potatoes to a large serving dish, discarding any rosemary stalks. Spoon over the tomato sauce, then top with some of the yogurt. Scatter over the parsley and serve with the remaining yogurt and the lemon wedges for squeezing over.


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