Creative Household Co.

Patatas Bravas are called the chicken wings of tapas bars- you'll find them on most Spanish menus.

They're extremely simple and this baked version makes sure they're pretty healthy too.

Start by cutting eight potatoes into 1-inch cubes. You'll get four to eight pieces per spud depending on the size of the potato.

We're making enough to have leftovers for tomorrow with this recipe.

Put them in a pot of cold water and bring it to a rolling boil. Let them bathe in the hot water bubbles for 10 minutes, then strain. Make sure you save two cups of this water.

Coat the potatoes in about 1-tbsp of olive oil and mix around with a generous seasoning of sea salt and some garlic powder.

Cook them in your oven at 450 degrees for about half an hour. You should flip them over and move them around halfway through the cooking time.

You want the potatoes to be darkly browned and crispy.

Next, we're going to start the sauce.

On medium-low heat, add 1-tbsp olive oil, an entire diced onion, and four sliced garlic cloves.

Lightly brown, so they're just translucent, then add 1/2-tsp of paprika, 2-tsp of garlic powder, 2-tsp of onion powder, and a pinch of cayenne.

Pour in a 28-ounce can of diced tomatoes (drain all the water), then add 2-cups of potato water and 3 to 5-tsp of hot sauce.

Simmer on a gentle rolling boil for about 10 minutes allowing the sauce to reduce somewhat.

This step is optional but highly recommended: pour the sauce into a food processer or blender and pulse into a nice, smooth puree.

Pour the sauce over the potatoes, add a wallop of sour cream, and garnish with parsley.

One of my favourites. Did you make it? How was it? Let me know in the comments!