Chilli potatoes (Patatas bravas) from Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen (page 26) by Elisabeth Luard

  • olive oil
  • dried chillies
  • floury potatoes
  • frying oil of your choice
  • EYB Comments

    Allow oil to infuse for at least 1 week.

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

  • Eat Your Books

    Allow oil to infuse for at least 1 week.

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