Saturday, 10 September 2016

Mexican Patatas Bravas

Little roast potatoes with chilli sauce. Lovely!


  • 500g White Potatoes
  • 2 tbsp of Smoked Chilli Sauce
  • 2 tbsp Olive Oil
  • 3 cloves of Garlic
  • Grated Parmesan
  • 1 sprig of fresh Rosemary
  • Finely chopped Parsley
  • Sea Salt
  • Black Pepper


Wash and cut the potatoes into bite size pieces (peeling optional). Put them in a bowl and cover with boiling water. Leave for 15 minutes. This is probably a good time to put the oven on (200°C).

Drain the water and remove excess water with kitchen roll. Add the leaves from the rosemary, crushed garlic and finally some salt and pepper to taste. Toss with the oil and put on a baking tray. Cook for about 45 minutes.

Serve covered with a dollop of chilli sauce, some finely chopped parsley and a generous sprinkle of parmesan.

It burns....

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