Patatas bravas with chili crème fraîche
Perfect for a Spanish tapas evening with your friends or family!
You're probably familiar with patatas bravas. These crispy potatoes with a spicy tomato sauce and crème fraîche are delicious as a side dish or appetizer. Perfect for a Spanish tapas evening with friends or family!
Preparation
Preheat the oven to 200°C (400°F). Bring a pan of water to a boil. Cook the potatoes for 15 minutes, then drain.
Peel and finely chop the onion and garlic cloves. Heat half the oil in a pan and sauté the onion and garlic until translucent. Add the diced tomatoes, cayenne pepper, 2 teaspoons chili mix, mild paprika, sambal semolina, and salt. Simmer over low heat for 15 minutes. Remove from the heat and puree until smooth.
Cut the baby potatoes into quarters. Drizzle with the remaining oil and 5 tablespoons of the tomato sauce. Roast for 25 minutes in the preheated oven. Remove from the oven and let cool briefly.
Combine the remaining chili mix with the crème fraîche. Coarsely chop the parsley. Serve the patatas bravas with the remaining tomato sauce, crème fraîche, and fresh parsley.
Ingredients
- 500 g vastkokende krieltjes, met schil
- 1 ui
- 2 tenen knoflook
- 3 el olijfolie
- 400 g tomatenblokjes
- ½ tl Cayennepeper
- 3 tl Chilimix
- 1 tl Paprikapoeder (mild)
- ½ tl sambal oelek
- 1 tl zout
- 100 g crème fraîche
- 5 g verse platte peterselie
Supplies
- Hand blender
Products used in this recipe
€3,19
