🇪🇸🇺🇾 PATATAS BRAVAS WITH CHIMICHURRI 🥔🥔

Welcome back to Flavours of the World Cup, the series where I’m cooking my way through the tournament - one game at a time ⚽️

Two countries with huge football histories and two dishes that prove simple ingredients can be transformed into something very special.

Patatas bravas are one of Spain’s most iconic tapas dishes. Originating in Madrid, the name literally translates to “fierce potatoes” thanks to the spicy sauce traditionally served alongside them.

For Uruguay, I turned to chimichurri again - a fresh herb sauce made with parsley, garlic, olive oil and vinegar. While many people associate it with Argentina, Uruguay has a strong claim to it too, and you’ll find it served across both countries.

So for this recipe, I layered the crispy roasted potatoes with the traditional bravas sauce and a generous spoonful of chimichurri.

Simple. Punchy. Very very good.

For the potatoes:

• 1kg floury potatoes (Maris Piper or King Edward)

• Olive oil, salt + pepper

For the chimichurri:

• Large handful parsley

• 1 garlic clove, minced

• 1/2 red chilli, finely chopped

• 2 tbsp red wine vinegar

• 6-8 tbsp olive oil

For the bravas sauce:

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 2 tbsp tomato paste

• 1 tsp smoked paprika

• 1 tsp red pepper flakes

• 1 tbsp red wine vinegar

• 1-2 tbsp water (to adjust consistency)

1. Pre-heat the oven to 190C fan (or use the airfryer). Peel the potatoes then carefully cut into 1cm bite-sized chunks. Pop in a mixing bowl, cover with cold water + rinse until the water runs clear. Season well with salt, pepper + any other seasonings you like (I had some chimichurri seasoning + piri-piri chip salt). Drizzle liberally with oil + mix to coat well. Tip onto a lined baking tray or into the airfryer basket + roast for 15-20 minutes, give them a shake, then continue to roast for a further 15 minutes until golden + crisp all over, but soft in the middle.

2. To make the bravas sauce, warm a splash of oil in a small frying pan on a medium-low heat. Add the garlic, cook for a minute until fragrant, then add the tomato paste + cook out for a further two minutes. Add the paprika + red pepper flakes, fry for another minute, then add a splash of vinegar, stirring + allowing to cook off. Loosen with a splash of water, then season to taste with salt + pepper.

3. To make the chimichurri, to a small bowl add the chopped parsley, minced garlic, chilli, vinegar, then stream in the olive oil as you mix.

4. To serve, get the potatoes onto a platter or into a bowl, drizzle over the bravas sauce + finish with the chimicurri. Enjoy!

🇪🇸 Spain won the 2010 World Cup and are appearing in their 17th World Cup tournament.

🇺🇾 Uruguay won the very first World Cup in 1930 and lifted the trophy again in 1950.

For the full recipe video, score predictions + more, head over to my socials. That’s it for the group stages - see you soon for some VERY tasty knockout matchups.

Alfie x