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Patatas bravas

Stephanie Alexander
Stephanie Alexander

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Patatas bravas
Patatas bravasRebecca Hallas

Serve with other tapas-style dishes, such as olives, roasted almonds, anchovies on fingers of toast; I would also serve small balls of mozzarella with a drizzle of the best oil, even though they are not Spanish.

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Ingredients

  • leftover cooked potatoes

  • salt and freshly-ground pepper

  • olive oil for shallow-frying

  • homemade tomato sauce or sugo

Method

  1. Cut potatoes into large chunks or wedges. Season.

    Heat enough olive oil to film the pan and fry potato pieces over moderate-to-high heat so that they are crisp and very well coloured.

    Add a little tomato sauce to the pan and toss so that each piece of potato is a deep red-gold and has absorbed most of the sauce.

    Tip into a shallow dish and serve.

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Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

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Original URL: https://www.smh.com.au/link/follow-20170101-29v8t