Patatas Bravas

Preparation/cooking time: ca. 25m

For 2 people

Nutritional Information

Contains 677 Kcal, 8g Protein, 54g Carbohydrates, 45g Fat


  • 8 medium-large waxy potatoes
  • saltwater, boiling
  • 2 clove of garlic, cut into slices
  • 4 tbsp. olive oil
  • a little sea salt
  • 125 g tomato sauce
  • a little flat-leaf parsley, finely chopped

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  • Peel the potatoes and cut off approx. 1 cm at the top and bottom. Scoop out the inside with a melon baller, leaving a rim of approx. 1 cm and cook uncovered in boiling salted water for approx. 8 mins. over a medium heat until almost soft. Fry the garlic cloves in the hot olive oil until golden, remove and set aside. In the same pan, fry the potatoes until golden all over and coat with a little Fleur de Sel. Place 4 potatoes on each of 2 plates and fill with Salsa Brava. Arrange the garlic slices on top. Top with parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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