Perhaps one of the most popular Spanish dishes that is made all-over the country with its variants. Bravas sauce is made with sweet and spicy pimentón (Spanish paprika), olive oil, flour and stock – but never tomatoes. Some people add garlic, some a dash of fino sherry, while others selfishly insist on keeping their secret ingredients to themselves.
900g potatoes, cut into small cubes
2 tbsp of Organic Extra Virgin Olive Oil Mas Vell
1. Heat oven to 380F. Place the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil, some seasoning and salt to taste.
2. Roast for 40-50 minutes until crisp and golden.
3. Tip the potatoes into serving dishes and spoon over the Mediterranean brava sauce. Sprinkle with some fresh parsley to serve.