- Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 mins until pulpy.
- Heat oven to 200C/180C fan/gas mark 6. Place the mini roasties into a roasting tin and toss in the olive oil and some seasoning. Oven bake for 20 minutes until crisp and golden.
- Heat the oil in a pan and fry the onions for about 5 mins or until softened.
- Tip the mini roasties into serving dishes, spoon over the tomato patatas bravas sauce prepared earlier and top with a drizzle of garlic aioli.
- Finish with a sprinkle of fresh parsley and serve up to your friends and family.
What to serve with patatas bravas?
Traditionally, patatas bravas are served as part of a tapas, but you can get creative with how you eat them. Serve alongside honey wintered salador inside a Yorkshire pudding for a twist on a Spanish classic. In need of some more inspiration? Here are some other ways you can serve patatas bravas:
- Swap out classic roast potatoes for patatas bravas to spice up your Sunday roast dinner.
- Plate your patatas bravas alongside fried chicken wings and salad for a scrumptious midweek meal.
- If you’re after a filling meal, pair patatas bravas with other tapas dishes. Try it alongside a Spanish omelette (tortilla Espanola), garlic shrimp (gambas al ajillo) or ham croquettes (croquetas de jamon). You’ll be spoilt for choice!
- Try fish and chips the Spanish way! Swap out your regular chips with patatas bravas. It may just become your favourite way to eat a British classic. Handy tip: Save some of the patatas bravas sauce to dip your fish in.