One of our most popular dishes


  • 4 tbsp good quality olive oil
  • 3 cloves of garlic
  • 1 onion
  • 1 can of chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tbsp smoked paprika
  • pinch of chilli powder
  • pinch of brown sugar
  • parsley to garnish


  • 800-900g of peeled potatoes (Maris Piper work well)
  • 2 tbsp olive oil
  • coarse sea salt
  • ground black pepper
  1. The bravas sauce is always best prepared 24 hours in advance if you can. Heat the olive oil in a deep saucepan then add the onion and garlic and fry for about 8 minutes until soft and translucent. Next add all the other sauce ingredients and cook for about 10 minutes, stirring frequently until the sauce is thick and pulpy. Cool then leave in the fridge overnight.
  2. When you are ready to serve, preheat your oven to 200°C (gas mark 6 or 180°C for a fan oven). Cut the potatoes into cubes about 1 inch and dry off with kitchen paper. Toss the potatoes in a bowl with the oil and season with coarse sea salt and pepper. Spread them out on a roasting tray and cook in the hot oven for about 45-50 minutes (until golden and crispy).
  3. When the potatoes are ready, tip them into warm tapas dishes, spoon over the reheated bravas sauce and sprinkle on the parsley.

Have you tried this recipe?

Get involved and post your comments below

We love hearing from our customers, so if you’ve made this at home we’d love to hear your comments. Also, why not try adding some chopped chorizo in with the onions and garlic to add a new twist to this Spanish classic.

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