PATATAS BRAVAS

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PREP TIME 20 minutes
COOK TIME 10-12 minutes
SERVES 4

INGREDIENTS

1kg dutch cream potatoes, peeled, cut into four pieces length ways

2 large vine-ripened tomatoes, seeds removed, diced

1 red onion, diced

½ cup (firmly packed) flat-leaf parsley leaves, cut into chiffonade

Romesco Sauce

65 gm romesco

2 tbsp white wine vinegar 

tsp each chilli flakes and smoked paprika

½ tsp ground turmeric,

ground cumin and

dried oregano

60 ml (¼ cup) extra-virgin olive oil

1 tbsp palm sugar

1 packet tilda basmati and wild rice, pre cooked

METHOD

Step 1 

In a large saucepan, add the potatoes to cold water and bring it to the boil. Once boiling, cook for 2-3 minutes, then turn off the heat and allow the potatoes to cool in the water until lukewarm.

Step 2

In a medium saucepan, combine the romesco base sauce, white wine vinegar, chilli flakes, paprika, turmeric, cumin, oregano, and olive oil. Cook until the mixture thickens. Once thickened, add the palm sugar and a little of the potato water to help emulsify the sauce.

Step 3

Remove the potatoes from the water and chop each thick stick into thirds to form cubes. Add them to a bowl with the romesco sauce, onion, parsley, tomato, and rice. Stir gently to combine.

Step 4

To serve, transfer the mixture onto a large serving platter for everyone to help themselves. Garnish with a few extra sprigs of parsley.