In order to emulate this delicious dish, Owen cut the potatoes (preferably Maris Piper, Desiree or King Edwards potatoes) into small cubes, added oil, salt and pepper and cooked in the oven at 200C for 40-50 minutes, until the potatoes were crisp and golden. Once cooked, the potatoes were covered in Potts’ Pimenton Spiced Tomato Bravas Sauce and Potts’ Aliloli Sauce for an easy and authentic Catalonian taste.
Although Patatas Bravas originated in Madrid, Barcelona is home to multiple tapas bars which serve this dish. If you are lucky enough to holiday to Barcelona, we recommend the following bars to taste this delicious dish, El 58, Pan and oil, and Elsa y Fred.
Happy eating!
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