Patatas bravas from Moro: The Cookbook (page 232) by Samantha Clark and Samuel Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on May 02, 2012

    p. 232 - Who doesn’t love Patatas Bravas? This is one of my favourite Spanish dishes so I was keen to try the Moro version and I’m happy to report, this version did not disappoint. We really enjoyed it! The book suggests the sauce reduce for approx 5 mins but mine needed more time. Approx 20 additional minutes in fact. Instead of frying my potatoes, I’ve taken to roasting them. I peeled, then cut the potatoes into chunks before tossing in EVOO, paprika, S&P then roast them at 400F until tender, tossing at least once. To serve, the sauce is spooned atop the potatoes. The book suggests you can pass paprika and aioli at the table which we did. What takes this from good to great, IMHO is the roasted garlic aioli. We did have some of the tomato sauce left over so I froze it for another round of this dish. Photos here: http://chowhound.chow.com/topics/846988#7313513

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.