Patatas Bravas (Spanish-style Potatoes in Spicy Tomato Sauce)

Serves 8
Preparation time 15 minutes
Cooking time 20 minutes


Tick off the ingredients as you buy them

  • 2 kg potatoes, peeled and cut into quarters
  • 2 tablespoons Moro Tradicional Olive Oil
  • 1 red onion, cut into slivers
  • 2 cloves garlic, crushed
  • 2 tablespoons Moro White Wine Vinegar
  • 700g bottle Val Verde Tomato Passata
  • sea salt, to taste
  • Tabasco sauce, to taste
  • Moro Delicado Light Taste Olive Oil, for deep frying
  • aioli or mayonnaise, for drizzling
  • 2 tablespoons continental parsley leaves, for garnish

Bring potatoes to the boil in a large pot of salted water and boil for 10 minutes until tender. Drain. Heat Moro Tradicional Olive Oil in a saucepan and sauté onion and garlic until softened. Add Moro White Wine Vinegar and Val Verde Tomato Passata and simmer until reduced by half. Season with salt and Tabasco to taste. Just before serving, deep fry potatoes in Moro Delicado Light Taste Olive Oil until golden brown and drain on absorbent paper. Drizzle with tomato sauce and aioli, and sprinkle with parsley. Serve with wooden skewers as a pass around or bar snack.