Always on a tapas menu….our take on this Spanish classic.

Patatas Bravas



  • 450 grams of new potatoes, quartered
  • 1 large onion, peeled, halved and then finely sliced
  • 1 green pepper, de-seeded and cut into strips
  • 1 teaspoon of chili powder
  • 1 teaspoon of Dijon mustard
  • 1 tablespoon of olive oil
  • 300 ml of vegetable stock
  • 300 ml of passata
  • Salt & Pepper


Add the olive oil to a large saucepan and, when heated, add the onions & potatoes and cook over a medium heat for 5 mins, stirring frequently. Add the pepper, chili powder and mustard, along with a good pinch of salt & pepper – stir well and cook for a further 4 mins.

Next, add the stock and passata, turn up the heat until it reaches a simmer and let gently bubble away for around 25 mins (occasionally testing the potatoes are cooked through with a sharp knife).

You can eat them hot or allow to cool and then refrigerate – they are delicious, as we serve them on our sharing platters or re-heated as a tapas dish on their own.

Patatas Bravas – literally translate from Spanish as ‘brave potatoes’ – the brave coming from their spiciness! 

Posted in Recipes

Sign up for La Villa de Mazamet’s newsletter and receive fresh news from the Montagne Noire ! Be the first to get our road trip ideas, travel diaries, recipes, special offers and so on, every month.