Name: Patatas bravas recipe from Shannon Martinez
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8-10
Ingredients: 1 kg small kipfler potatoes, washed; 300 gm cooked lima beans; 2 large vine-ripened tomatoes, seeds removed, thinly sliced lengthways; 1 red onion, thinly sliced; ½ cup (firmly packed) flat-leaf parsley leaves, coarsely chopped; Dressing; 65 gm ajvar (see note); 2 tbsp Sherry vinegar; 1 small vine-ripened tomato, seeds removed; 1 tsp Dijon mustard; 2 garlic cloves; 1 tsp each chilli flakes and smoked paprika; ½ tsp ground turmeric, ground cumin and dried oregano; 60 ml (¼ cup) each extra-virgin olive oil and vegetable oil

Patatas bravas recipe from Shannon Martinez

A vegan, zingy take on Spanish patatas bravas recipe from a top Australian chef.

Patatas bravas recipe by Shannon Martinez

Serves 8-10

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Patatas bravas is traditionally made by deep-frying potatoes and covering them in a punchy, spicy sauce. “I hate deep-frying at home and I hate my house smelling of oil,” says leading Australian chef Shannon Martinez. “This recipe was created because I wanted patatas bravas but I didn’t want to fry anything. It’s the same flavours – that zingy, punchy, spicy tomato sauce – but turned into more of a vinaigrette.”

Ingredients

1 kg small kipfler potatoes, washed

300 gm cooked lima beans

2 large vine-ripened tomatoes, seeds removed, thinly sliced lengthways

1 red onion, thinly sliced

½ cup (firmly packed) flat-leaf parsley leaves, coarsely chopped

Dressing

65 gm ajvar (see note)

2 tbsp Sherry vinegar

1 small vine-ripened tomato, seeds removed

1 tsp Dijon mustard

2 garlic cloves

1 tsp each chilli flakes and smoked paprika

½ tsp ground turmeric, ground cumin and dried oregano

60 ml (¼ cup) each extra-virgin olive oil and vegetable oil

Method

For dressing, place ingredients except oils in a blender and blend until combined. With motor running, gradually add oils until emulsified; season.

Place kipflers in a large saucepan and cover with lightly salted cold water. Bring to the boil over high heat, reduce heat to medium and simmer until just cooked (25 minutes). Drain and cool to room temperature.

Place kipflers in a large bowl with beans, tomatoes, onion and parsley. Add half dressing, season and toss to combine. Transfer to a large serving bowl and drizzle with remaining dressing.

Ajvar, a condiment made from bell peppers and eggplant, is available from select supermarkets and grocers. If unavailable, substitute any spicy red pepper paste.
Note