Patatas bravas--crispy potatoes served with a spicy, paprika-forward tomato sauce--are standard fare at any tapas restaurant. As simple as they are to make (and they really, really are simple), there's a lot of variation in the method. The recipe below includes my personal preferences. I use mini creamer potatoes, first because I like the texture, and second because they're easier to prep (i.e. just cut 'em in half). Next, I shallow fry my patatas. Again, this is for simplicity. I see no reason to pull out the deep fryer just to crisp up a few potatoes. Lastly, I like to mix a little mayo into the bravas sauce. I find it rounds out the flavour. Of course you can omit this step, or serve the mayo separately (or better yet, make homemade spicy aioli). However you make them, patatas bravas make for a delicious starter to a meal.

Slice Yukon Potatoes in half lengthwise horizontally, cover the bottom of a large cast iron pan with the halves, single layer, four or five potatoes will cover the bottom.Yukon potatoes are 3” long and 2” thick. Perfect to cut in 1” square chunks, 6 per potato. They must fit in a single layer in your cast iron pan, to be oven baked to perfection in 30 minutes. Crispy crunchy on the outside, soft on the inside.

Apparently, there are various kinds of prepping patatas bravas such as fried, baked, etc. This is the way I make it. This is one of the recipes I made when I had a bumper crop of new potatoes and was making lots of recipes using new potatoes. .Make sure to cook down the sauce until the liquid is gone and cook the potatoes until crispy. Recipe by KT121

A yummy alternative to traditional pizza!

We grew up on this as a delicious warm salad or side to freshly caught and cooked and oatmeal-breaded herring. Reminds me of being sat around the kitchen table when we were young

The chorizo fat gives such a good flavour to the chicken and you can never add enough paprika to anything lol, one of my faves!

Any excuse to use sweet chilli sauce is a great excuse I say!

Sweet potatoes are one of my favourite vegetables because they're versatile in both sweet and savoury dishes. Smoked paprika goes really well with them in this dish

I love a bowl of vichyssoise on a hot summer evening. Cool, creamy, smooth and delicious. This is intended to be eaten chilled but if that thought throws you, you can eat it warmed with a nice foccacia or garlic bread. Usually it calls for the white part of the leeks only but I use the whole leek, I love the shade of green it gives

We love mash but sometimes it needs a little extra flavour, I often add a bit of garlic to give it a boost

A cute, retro even way of serving a 'stuffed' potato, mashed and baked!

A tasty, hearty & cheap family meal!