Chefs' Recipes

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
Patatas bravas recipe by Shannon Martinez
Ben Dearnley
8-10
15M
25M
40M

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

Dressing

Method

1

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

2

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.

3

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

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