Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Authentic Spanish Patatas Bravas
Patatas bravas is a Spanish tapas classic: golden, crisp-edged potatoes finished with a bold tomato and paprika sauce. The contrast of crunchy potato and punchy sauce is what makes this dish so addictive.
Serve as a sharing plate, party bite, or side dish with grilled meats and fish. For extra authenticity, finish with a little aioli alongside the bravas sauce.
Method
15m35m50m
- Cut potatoes into bite-size chunks and pat dry.
- Parboil for 5 minutes, drain, and let steam dry.
- Roast or fry potatoes until golden and crisp, turning occasionally.
- For the sauce, cook garlic in olive oil, then stir in paprika and tomatoes.
- Simmer sauce 10–12 minutes, then add vinegar and season to taste.
- Pile potatoes onto a serving dish and spoon over warm bravas sauce.
- Serve hot, optionally with aioli on the side.
Ingredients
- 200 g Chopped tomatoes
- 3 tbsp Olive Oil
- 2 Garlic Cloves minced
- 1 tsp Sherry Vinegar
- 900 g Potatoes peeled and cubed
- 120 g Mayonnaise for serving
- Sea Salt, to taste
- 1 tsp Smoked Paprika
Notes
Always check seasoning and serve piping hot.
Prep all ingredients before cooking for smoother timing.
Keep exploring
Keep cooking
Related recipes
Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Chickpea Picadillo
Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
Ready to cook?
Still hungry for ideas?
Browse the full recipe collection or jump into search to find your next meal.