Patatas Bravas… SA style

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Patatas Bravas… SA style

Patatas Bravas

I’ve been wanting to make Patatas Bravas for ages now. I love the idea of spicy cubes of crisp potatoes with a rich tomato sauce. And I absolutely LOVE tapas. And so when I wanted to make it as a side dish last night, I spotted the boerewors in the fridge and remembered Nina from My Easy Cooking, posting about a Boerewors Patatas Bravas last year. I knew I had to try it.

With the World Cup coming up, it’s also a perfect dish to serve as a snack while watching the Soccer. Boerewors is South Africa’s contribution to the sausage world and I haven’t found a single South African who doesn’t like it. A trip to my butcher on a Saturday wouldn’t be complete without their grandchildren braai-ing Boerewors rolls outside. The smell of the spiced meat and fat grilling just puts a smile on my face.

Patatas Bravas can be cooked many different ways but I choose to roast the Boerewors and potatoes before hand to ensure that the potatoes are nice and crisp.

This is enough for a big pan of Patatas Bravas, enough to serve 10-12 for snacks or 6 as a meal

6 Large potatoes, peeled and cubed
1tsp Paprika
1tsp Barbeque Spice
1tsp Salt
1kg Boerewors or sausage of your choice (thinking now, this would be GREAT with Chorizo)
1 large onion, finely chopped
5 garlic cloves, finely chopped
6 Sundried tomatoes, finely chopped
2 red chillies, finely chopped (seeds removed if you don’t want it too spicy)
1 tin chopped tomatoes, half the liquid discarded
2tbsn tomato paste
Fresh Thyme to scatter over when serving
Salt & pepper to taste

  • Combine the potatoes, paprika, barbeque spice and salt and place on a baking tray. Roast for 30-45 minutes at 200°C until golden and crisp. Roast the boerewors at the same time until cooked and golden.
  • In a large pan/wok, fry the onions and garlic in some olive oil until translucent and soft. Add the sundried tomatoes and chillies and fry for 2 minutes.
  • When the Boerewors is cooked, slice into smaller pieces and add to the wok with the potatoes. Fry the sausage and potatoes with the onion mixture for 4-5 minutes.
  • Add the tomatoes and tomato paste and stir to combine, allow to cook for 4-5 minutes.
  • Season to taste and serve hot with crusty bread or a side salad.
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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Showing 10 comments
  • Marisa

    My mouth is watering now!

  • Nina

    Brilliant, I am so glad you’ve tried this.I prefer it with Boerewors.

  • Ally_R

    Thanx ladies!

  • Ara

    this will be lunch on saturday !!!

    • Ally_R

      Let me know what you think! :)

  • Ara

    This was really good and was supper. We enjoyed it very much and will make it again. Quite cheap to make as well. Left-overs was breakfast for hubby…. :-)

  • Ally_R

    Ara, I’m so happy you enjoyed it! :)

  • Ankia

    I made it this past weekend and it was great, I also added some butternut.

    • Ally_R

      So glad you liked it! Butternut sounds great!

  • Charmain Sithappah

    Boerewors potato bravos looks so delicious I will be making some tomorrow and am so excited > I will post another comment when we have eaten this scrumptious dish
    Thanks so much

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