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Mexican Patatas Bravas

This little snack is served everywhere in Spain, and for good reason. It’s basically crispy potatoes smothered with a delicious tomato sauce.

We had a sneaky suspicion our chipotle chilli ketchup would work well, and decided to roast the potatoes – rather than the traditional frying – to make them less greasy.

We were delighted with how tasty it was, and how simple to make!

  • Prep time

    30 mins

  • Cook time

    1 hr

  • Total time

    1 hr 30 min

  • Ideal for

    Lunch

  • Make it

    Mexican

  • Serves

    4

How to make it

  1. Preheat the oven to 200°C (400°F, Gas 6).
  2. Scrub the potatoes, then chop them into bite-sized chunks, with the skin on, trying to keep them similar in size.
  3. Put them into a pan and pour over some boiling water. Leave them for about 15 minutes (not on the heat). Meanwhile, drizzle the olive oil into a roasting tray and place in the oven to heat up.
  4. Drain away the water and tip the potatoes into the roasting pan with some garlic and rosemary, a big slug of olive oil and season well with salt and pepper.
  5. Roast in oven for 45 minutes or until nice and crispy, shaking things up once or twice (but taking care not to break them up).
  6. Dollop over the chipotle chilli ketchup, some finely chopped parsley and a little grated Parmesan.

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