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Patatas Bravas


Olive Oil (30 ml or 2 tbsp)

Garlic, peeled and chopped (30 g or 2 tbsp)

Onions, peeled and chopped (30 g or 2 tbsp)

Rosemary, chopped (5 g or 1 tsp)

Thyme (20 g)

Dry red chilies, deseeded and chopped (15 g or 1 tbsp)

Tomatoes, blanched, deseeded and pureed (2 cups)

Paprika powder (10 g or 2 tsp)

Basil, hand torn (15 leaves)

Potatoes, cube cut and roasted (2 cups)

: available in Tall Tree Organic Subscription


Serves 2-3

  1. Gather all the ingredients, process vegetables.

  2. For the sauce:

  • In a hot pan, over medium flame, add olive oil.

  • Cook the garlic and onions until golden brown.

  • Add the chopped rosemary, thyme and all of the red chilies. Toss together.

  • Once almost cooked, add pureed tomatoes.

  • Lower the flame, then slowly cook the tomato sauce and add 1.5 tsp of paprika and 10 leaves of the hand torn basil.

  • Once the sauce has been cooked and has reached a thick consistency, remove from flame and transfer to bowl.

  1. In a separate pan, over medium flame, heat the roasted potatoes. Top with remaining paprika powder and basil leaves and plate the potatoes, top with sauce.

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