Patatas Bravas

You need to grow some ‘Mayan potatoes’ for this recipe (bred by Greenvale AP and the Scottish Crop Research Institute from species found growing wild in the foothills of the Andes in Peru - a different species to the usual potato). They cook in half the time of normal potatoes, don’t need peeling although classed as main crop, and taste delicious with a lovely creamy texture. They are no good for boiling as they turn to mush but are wonderful for chips and roasting and this recipe.

Heat oven to gas mark 7 and put roasting dish towards the top, with olive oil covering base. When hot, add spices and potato, stir them to coat and leave to cook. (my mayan potatoes take about 20 - 30 mins – normal potatoes take 45 – 60 mins)



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