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Patatas bravas traybake
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Patatas bravas traybake
Adding beans and peppers turns this tapas dish into a main meal
Serves: 2
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
484Kcal
Fat
22gr
Saturates
2gr
Carbs
53gr
Sugars
15gr
Fibre
11gr
Protein
12gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 540g tin new potatoes, drained
- 1 tbsp olive oil
- ¾ tsp garlic granules (or 3 garlic cloves, crushed)
- 2 tsp sweet smoked paprika
- 1 yellow or orange pepper, roughly chopped
- 1 tsp caster sugar
- 1 x 400g tin chopped tomatoes
- 1 x 215g tin butter beans, rinsed and drained
- 3 tbsp vegan mayo
- mixed salad leaves or steamed green veg to serve
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7, with a shallow roasting tin in to get hot (or preheat an air fryer to 200°C, with a silicone liner). Drain the new potatoes, pat dry in a clean towel then press down on each one so that it starts to crack open. Toss together with the oil, ¼ teaspoon garlic granules, 1 teaspoon of smoked paprika, the chopped pepper and seasoning. Spread out on the hot tray and roast for 20 minutes until starting to colour, or place in the lined air fryer basket and cook for 20-25 minutes, shaking occasionally.
- Meanwhile, tip the tomatoes into a medium pan with the rest of the smoked paprika, ¼ teaspoon garlic granules, the sugar and seasoning. Bring to a brisk simmer, add the butter beans and cook for 10 minutes or until the sauce has reduced slightly.
- Stir the potatoes and peppers and tip the smoky tomato butter beans over, leaving some potatoes uncovered for crispiness. Return to the oven for 5 minutes, or up to 10 minutes in the air fryer.
- Meanwhile, mix ¼ teaspoon garlic granules with the vegan mayo and add ½ tablespoon of cold water to thin down. Drizzle over the traybake to serve. Serve with salad or green vegetables.