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Spicy Patatas Bravas with Green Gordal Olives

Yields1 Serving

Patatas bravas épicées aux olives vertes Gordal

 6 potatoes, cut into 1.5-inch cubes
 2 tbsp (30 ml) olive oil
Red sauce
 1 garlic clove, finely chopped
 ¾ cup (180 ml) tomato purée
 ¼ cup (60 ml) roasted peppers, crushed
 1 tbsp (15 ml) sherry vinegar
 1 tbsp (15 ml) smoked paprika
 2 tbsp (30 ml) hot sauce (Valentina, piri-piri)
White sauce
 ¼ cup (60 ml) homemade mayonnaise (or store-bought)
 ¼ cup (60 ml) 14% sour cream
 2 tsp (10 ml) lemon juice
 1 garlic clove, finely chopped
 ½ cup (125 ml) pitted Gordal olives, coarsely chopped
 2 tbsp (30 ml) fresh parsley, chopped

Preheat oven to 375°C/190°F.


In a bowl, mix potatoes and oil and season with salt. Place potatoes on a baking sheet lined with parchment paper and bake on middle rack for about 20 minutes, until golden brown and tender.


In the meantime, heat all red sauce ingredients in a pot over medium-low heat.


In a bowl, mix all white sauce ingredients. Serve potatoes with red sauce, Gordal olives, and fresh parsley with white sauce on the side.

Buen apetito!