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Patatas Bravas with Queso de Cabra


Recipe Name:  Patatas Bravas y Queso de Cabra (Fiery Tomato Sauce with Roasted Baby Potatoes and Goats Cheese)


Meal Type: Accompaniment, Tapas, Lunch
Prep Time: 10 Minutes

Cook time: 35 Minutes

Servings: 5 as part of a range of tapas (with plenty of sauce left over)

This spicy tomato sauce is a Spanish staple and translates as ‘fierce or brave sauce’ due to its heat. Served with sweet roasted baby potatoes and topped with creamy goats’ cheese, this is a very tasty alternative to the traditional Patatas Bravas, ¡delicioso!


  • 1 tbsp. extra virgin olive oil
  • 1 small onion finely chopped
  • 2 small cloves of garlic, crushed or finely chopped
  • ½ tsp. hot paprika (Pimentón Picante)
  • 1 tsp. sweet paprika (Pimentón Dulce)
  • 1 small pinch of chilli flakes, optional for extra heat
  • 2 tsp sherry vinegar (or red wine vinegar as an alternative)
  • 400ml of good quality passata (no added salt)
  • Splash of water
  • 1 pinch sugar (depending on the sweetness of your passata)
  • ½ tsp. salt
  • Black pepper
  • 30g/1oz soft goats’ cheese

    Roasted potatoes

    • Dmall (new) potatoes
    • Extra Virgin olive oil
    • Coarse sea salt

    You may need...


    1. Prepare the potatoesby simply tossing them in olive oil and placing on a baking tray before sprinkling with sea salt and roasting in the middle of the roasting oven for 30-35 minutes, depending on the size of your potatoes, until they are golden and tender. (Or in a conventional oven for 25 minutes at 180°C, 400F, gas mark 6). 
    1. To make the Brava Heat the olive oil in a deep sauté or saucepan on the boiling plate. Add the onions and fry for one minute before covering and immediately transferring to the bottom of the simmering oven to continue to cook until softened and sweet (around 5 minutes).
    2. Return to the hot plate and add the garlic, paprika and chilli, stirring on the heat to release the flavour of the spices.
    3. Now add the tomatoes (rinsing round the jar with a splash of water and adding this to the pan), sherry vinegar and salt. Bring up to a simmer and then transfer to the bottom of the roasting oven (on a shelf) for about 15 minutes until the sauce is thick and rich, checking and stirring occasionally.
    4. Remove from the oven then taste and adjust the seasoning if required (at this point if it is a little too bitter you can stir in a pinch of sugar).
    5. Place your roasted potatoes on a little plate or dish, spoon over a generous amount of the salsa brava and then crumble over the goats’ cheese. Drizzle with a little extra olive oil and a grind of pepper then tuck in, ¡perfecto!



    Recipe Tips:You can reduce the sauce in the simmering oven for an hour if you prefer. This recipe makes enough sauce for at least 3 tapas dishes which can be kept in a sealed container in the fridge for up to 5 days or can be frozen. The potatoes can also be roasted in advance and then simply reheated for 10 minutes just before serving.

    Aga Range Cooker Tips:Cooking the onions and the sauce in the oven keeps the kitchen smells to a minimum, and using a covered pan means less oven cleaning, bonus!

    This recipe was submitted by Blake & Bull community member Heather:

    ¡Hola! I am Heather, a passionate enthusiast of all things Spanish and an experienced cook and teacher running Talking Tapas (a Spanish cookery and language school) from my home in the beautiful Wiltshire countryside.

    I believe that the culture of tapas is one we can all benefit from – quick, delicious recipes and dishes to share with our loved ones over a glass of vino, ¡perfecto!

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