I’ve developed a huge love for Spain and everything Spanish in recent years. That can definitely be seen from my 255 day streak of learning Spanish on Duolingo, but also from the travels I’ve been on since moving back to England in 2021.

I spent a lot of time in Palma when I was still yachting, but since the move to home turf, I’ve been back there three times. I’ve also been back to Ibiza, explored Seville, popped to Alicante and went a little further afield to both Tenerife and Lanzarote. I love the culture, of course the weather and I have a newfound love of the food.

I’m forever on a hunt for the best potatoes wherever I go. And while sometimes that really does just mean the best hand cut fries at a beach bar, it more means the different ways of preparing spuds in different areas. I quite liked the Patatas Mojos they do everywhere in the Canary Islands even if being slightly surprised they looked like shrivelled, over boiled new potatoes at first, before being pleasantly surprised by their saltiness and the varying degrees of spice in the mojo verde and mojo rojo.

Personally though, they don’t match up to Bravas and I bloody love Patatas Bravas! What I’ve noticed though is that they are prepared so differently everywhere you go, sometimes tomatoey, others far more aioli based. The jury is out on which I prefer to be honest, but I have developed my own recipe for those evenings at home that I’m craving a taste of Spain.

These potatoes pair really well with pretty much anything! Of course they go well as part of a tapas spread, but equally as well with some baked cod fillets and some tossed greens, or a simple Serrano ham salad to keep it Spanish. Or some simply lemon roasted chicken thighs. Whatever you decide, trust me when I say these are the ones!

What you’ll need:

(Serves 2)

• 2 large Maris piper potatoes
• 2tsp paprika
• 1tsp oregano
• Olive oil
• Salt & pepper
• 1/2 red onion; diced
• 1 clove garlic, minced
• 1 tin chopped tomatoes
• 1/2 tsp smoked paprika
• 1/2 tsp dried parsley
• 1 tsp crushed chilli (change to your preferred level of spice)
• 1 fresh chilli to garnish with an extra kick (optional)

What you’ll need to do:

• Start by dicing your potatoes into approximately 1cm pieces. Then toss them onto a baking tray, drizzle with olive oil and sprinkle 1tsp paprika, oregano and season generously with salt and pepper. Pop them into the oven at 200 degrees and check on them after 15 mins.
• In the meantime, heat a glug of olive oil in a pan and cook off your onions. Once they begin to look translucent (after about 5-6 minutes) add in the garlic and stir.
• Next, add in the remaining paprika, smoked paprika, parsley, crushed chillies and stir.
• Turn the heat down to medium-low and stir in the tomatoes. Season with about 1tsp salt and pepper and stir.
• At this point, toss your potatoes in the oven so they get a nice even cook across them. They want to be golden and slightly crispy on the outside, so cooking time should be about 40 minutes total.
• Allow the tomatoes to cook down for about 10 minutes, creating a nice thick sauce. Stir occasionally in this time, then reduce the heat right down and taste for seasoning.
• Once the potatoes are cooked, pour them into a bowl, spoon over the brava sauce, garnish with additional chilli and/or fresh parsley and tuck in!

Enjoy!

LL,xo