Spicy Patatas Bravas

VEG | LF | GF | SF | DF

How It's done:


500g waxy potatoes, peeled and cut into 2cm pieces
4 tablespoons coconut oil
1 large onion, peeled and sliced
1 small red chilli. Finely chopped
1-2 fresh garlic cloves, peeled and chopped
2 teaspoons smoked paprika
2 tablespoons sherry vinegar
400g tin chopped organic tomatoes, drained
1 tablespoon of fresh parsley for garnish
1 tablespoon greek yoghurt for topping
Sea or rock salt and pepper to taste


Preheat the oven to 200 degrees Celsius. Add 2 tablespoons of coconut oil to a roasting tray and place in the oven for 3-5 minutes, then add the potatoes along with some salt and pepper to bake for approximately 30-40 minutes or until golden and crispy. Meanwhile, add the remaining 2 tablespoons of coconut oil to a pan and cook the onion for approximately 3 minutes until it becomes translucent. Add garlic, smoked paprika, and chilli and stir for 3 minutes before adding the tomatoes and salt. Allow to simmer for approximately 15 minutes until the sauce has reduced and darkened in colour. Remove from the heat and stir through sherry vinegar. Remove potatoes from the oven and stir through the sauce. Return to the oven and roast for a further 10 minutes if desired. Top with fresh parsley and a dollop of Greek yoghurt to serve

Cooking Time

1 hour