Patatas bravas with chipotle sauce
Crisp roast potatoes with a paprika brava sauce, in which Xalte Chipotle salt provides the heat and the smokiness.
50 min · Serves 4
Ingredients
- 800 g potatoes
- 5 tbsp olive oil
- 1/4 onion
- 1 tbsp plain flour
- 1 tsp sweet paprika
- 200 ml vegetable stock
- 1 1/2 tsp Xalte Chipotle salt
Method
- 1Preheat the oven to 210 °C. Peel the potatoes, cut them into 3 cm cubes and toss with 3 tbsp of the oil and 1/2 tsp of the Xalte Chipotle salt.
- 2Roast on a baking tray for 35 to 40 minutes, stirring halfway through, until golden and crisp.
- 3For the sauce, soften the finely chopped onion in the remaining oil for 5 minutes, add the flour and cook for 1 minute; take off the heat and add the paprika.
- 4Pour in the stock a little at a time, stirring constantly, add the rest of the salt and simmer gently for 5 minutes, until thickened; blend if you want it smooth.
- 5Serve the potatoes with the sauce spooned over.
