Green patatas bravas (2024)

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By: Emily Gussin
Food producer and sustainability lead, delicious.

• Published:13 Jul 23
• Updated:18 Mar 24

• Test kitchen approved

We’ll happily accept pretty much any iteration of crispy potatoes slathered in sauce, but this verdant refresh of Spain’s iconic patatas bravas is the one we keep coming back to. Replacing the tomatoey sauce with one containing artichoke, pepper, chilli and parsley provides plenty of vegetal brightness to cut through the fried potatoes.

Serve as part of a spread with more tapas recipes.

Ingredients

• 1kg waxy potatoes (such as charlotte or desiree)
• Olive oil to shallow-fry
• 1 onion, finely chopped
• 6 cloves garlic, sliced
• 1 green pepper, finely chopped
• 1 green chilli, deseeded and roughly chopped
• 100g jarred artichokes, plus 2 tbsp of their liquid
• 1 tbsp sherry vinegar
• 25g parsley, chopped
• 1 rosemary sprig, leaves chopped
• 1 tsp sweet smoked paprika

Method

1. Bring a pan of salted water to the boil. Cut the potatoes into large bite-size chunks, then parboil for 5-7 minutes until starting to yield to a knife but not completely tender. Drain in a colander and leave to steam dry until completely cool (shake them after 5 minutes to help dry the ones at the bottom).
2. Meanwhile, make the green sauce. Put a medium saucepan over a low medium heat and add a little oil. Add the onion and two thirds of the garlic with a pinch of salt and fry gently for 5 minutes until soft but not coloured. Add the pepper and chilli and cook for another 5-8 minutes until soft. Add the artichokes and their liquid and vinegar and bubble for a few minutes. Take off the heat to cool for a few minutes.
3. Pour the sauce mixture into a blender and add most of the parsley and a good pinch of salt. Whizz into a smooth sauce and season to taste. Set aside.

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4. Set a large frying pan over a medium heat and add enough oil to cover the base and come up by about 0.5cm. Once shimmering hot, add the potatoes in batches, cooking them for about 8 minutes, turning occasionally, until golden and glistening all over. Scoop out onto a plate lined with kitchen paper to drain while you fry the rest. When the last batch is almost done, add the rosemary and remaining garlic to the pan, until fragrant. Season all the potatoes with flaky sea salt and the paprika. Scoop the potatoes into a serving bowl and pour over the green sauce. Scatter over the remaining parsley and serve.

Nutrition: per serving

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

• Published:13 Jul 23
• Updated:18 Mar 24

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