Patatas bravas are great to serve as either a light snack, or part of a selection of other ‘small plates’.
1. Put 800g peeled, cubed potatoes into a large non-stick roasting tin. Drizzle with 2 tbsp olive oil and toss well, then roast for 35–40 minutes at 200ºC/180ºC fan/gas mark 6.
2. For the sauce, heat 1 tbsp olive oil in a small pan, add 1 crushed clove garlic and heat gently for 1 minute. Add 250g passata, 2 tsp paprika and 1 tbsp tomato purée. Simmer, loosely covered, for 7–9 minutes, stirring occasionally. Serve the potatoes with the warm sauce spooned over the top.