Patatas Bravas




  • 2 Tbsp olive oil
  • 1 large onion, coarsely diced
  • 6 medium cloves garlic, minced
  • 1 tsp hot smoked paprika
  • 1 tsp sweet smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 3 Tbsp dry sherry
  • 1 Tbsp white wine vinegar
  • 400g can whole peeled tomatoes, crushed
  • salt to taste
  • 1 cup mayonnaise
  • 1kg baby Désirée potatoes, peeled and quartered lengthwise
  • chervil or parsley to garnish


In a large saucepan, heat the oil and sauté the onion and garlic until soft and transparent. Add the smoked paprikas, cumin and cayenne, and continue to cook for a further minute, then stir in the sherry, vinegar and tomatoes. Bring to a simmer and reduce by a third.

Cool slightly, then purée in a food processor until smooth. Remove to a bowl, season with salt to taste then, when cold, combine with the mayonnaise.

Season potatoes with salt and steam or fry until cooked. Transfer to a bowl and fold in the desired amount of sauce. You may not need it all. Garnish with a sprinkling of paprika and chervil or parsley and serve.

Reprinted from Simon Gault Modern Classics, Penguin Group (NZ), new release September 2014. Text © Simon Gault, 2014.