Patatas bravas with rosemary, My Way …
I can’t remember when I started to make this easy going side dish. What I do know is that once people have had it at my place they often ask how to make these potatoes.
I guess they like them because it’s so easy and you can experiment with different spices … for Italian meals I use rosemary, for Spanish dishes I like to give it a red color, so I go for Cajun or grounded sweet pepper. Here in SA they sell Ina Paarman potato herbs, a mix of spices that colors your dish golden brown, a real summery feeling on your plate.
Remember to make enough because everyone loves them.
Preheat the oven to 250C
Don’t peel the potatoes
Cut them through their length, in half and repeat it so you have almost even parts (wedges)
Pre boil them for 10 – 15 minutes, depending on the thickness of the potatoes, dry the potatoes
Put olive oil on a baking tray
Place the potato wedges on the tray and sprinkle with quite a lot of olive oil
Shake the tray so they don’t stick to the bottom
Sprinkle with the chopped rosemary (or any other herb you like)
Bake for 30-45 minutes, just check if they are nicely golden and crispy
Sprinkle with a nice sea-salt or Kalahari-salt
-I don’t use baking paper anymore because in my case it always sticks to the potatoes.
-If you need your oven for other dishes make them in advance, put them a bit shorter in the oven and reheat them on 180 C…
-Left overs….mmm fish and patatas bravas!