Patatas Bravas Waffles

Patatas bravas never looked quite like this before.

5 minutes prep

20 minutes cook

Serves 4-6

Twisted

Ingredients

Potato waffles:

4 large Maris Piper potatoes

2 tbspolive oil

1/2 tspfine salt

3 tbspgood-quality shop-bought aioli

handful fresh chives, finely chopped

1 tspsmoked paprika, to season

4 large eggs (optional)

Bravas sauce:

2 tbspolive oil

2 cloves garlic, finely chopped

1 tspsmoked paprika

½ tsp sweet paprika

½ tsp chilli flakes (adjust to taste)

1 tbsptomato purée

1 tin good quality chopped tomatoes

1 tspsherry vinegar (or red wine vinegar)

½ tsp sugar (optional, to balance)

salt & pepper, to taste

Crispy instant potato waffles, loaded with smoky bravas sauce and aioli. Add a fried egg for the ultimate Spanish-style weekend brunch, maximum crunch, minimum effort.

Method

Prick 4 large Maris Piper potatoes all over with a fork and microwave on high for about 8 minutes (turning halfway) until completely tender when pierced with a knife. They should be soft all the way through but still holding their shape.

While the potatoes cook, make the bravas sauce. Heat oil in a pan over medium heat. Add 2 finely chopped garlic cloves and cook gently for 1 minute. Stir in smoked paprika, sweet paprika, and chilli flakes and cook for 30 seconds. Add tomato purée and cook for 1 minute until it deepens in colour. Pour in a 400g tin of chopped tomatoes, sherry vinegar and a good pinch of salt (plus sugar if needed). Simmer for 15–20 minutes until thick and glossy. Blend smooth or leave slightly textured, then taste and adjust seasoning.

Heat your waffle iron and brush lightly with oil. Place a whole hot potato into the centre of the waffle iron and close the lid, pressing down firmly to squash it into the grid pattern.

Cook for around 10 minutes until deeply golden and crisp on the outside. Don’t rush this — you want proper colour and crunch. Carefully lift out and season with fine salt while hot. Repeat with the remaining potatoes.

Spoon the warm bravas sauce generously over each potato waffle. Drizzle with shop-bought aioli and scatter with finely chopped fresh chives.

Optional: Top with a crispy fried egg (fried in hot olive oil until the edges are golden and the yolk still runny) and serve immediately while everything is still audibly crisp.