Rice and Potato Dishes: Patatas Bravas

Patatas Bravas


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


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.


  • Rice and Potato Dishes
  • 25 mins Preparation/cooking time: ca. 25m
  • Servings For 2 people
  • Nutrition 677 Kcal