Impress your guests with this delicious patatas bravas and salsa brava as a side dish for your Mexican feast.

Patatas bravas 

Serves 4 (as a side) 

Potato wedges, made next-level with smoky Spanish accents.  

Slice 1kg potatoes into chunky wedges. Toss together potatoes, 3 Tbsp olive oil blend, salt and milled pepper in a large bowl. Air-fry potatoes on 200°C for 30-35, tossing every 10 minutes. (Roasting in the oven at the same temperature works well too.) Heat ½ batch of salsa brava and place on a serving plate. Top with potato wedges, drizzle with aioli or mayonnaise and scatter with fresh chopped parsley.  

Pico de Gallo

Various Mexican recipes call for a topping of Pico de Gallo salsa. To make it, combine chopped tomato, finely diced onion, chopped coriander or parsley and green chilli (optional). Season and toss with a dash of lemon juice or vinegar. 

 Also read: 4 yummy ways to use your potatoes 

Salsa brava 

Makes 1L 

Most famously used for patatas bravas, this sauce is more than a one-hit-wonder. Make a double batch and use to poach eggs Shakshuka- style, tossed through steamed green veggies or serve spooned over pan-fried fish or chicken, or a dip for chicken strips.  

Ingredients

2 large red peppers 
3 Tbsp olive oil
2 onions, chopped 
5 cloves garlic 
2 cans (400g each) chopped tomatoes
2 Tbsp smoked paprika 
1 tsp (5ml) cayenne pepper 
Salt and milled pepper  

Method 

1. Char red peppers over an open gas hob flame until blackened all over. Alternatively, if you don’t have a gas hob, grill in the oven on high. Cool peppers, then core and discard seeds, and dice peppers. Set aside. 
2. Heat oil in a pot and sauté onion over medium- high heat for 8-10 minutes, until soft and golden.
3. Add diced pepper and garlic, and cook for 2 minutes.
4. Add remaining ingredients and simmer for 10-15 minutes until reduced to a relish consistency. Season and serve.  

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: