Spicy patatas bravas with halloumi and crispy garlic


Our spin on the Spanish classic tapas patatas bravas includes chunks of halloumi, fried until golden, and crispy chips of garlic, which add a bold burst of flavour and make an elegant garnish for lots of potato dishes. We think this dish works well at any time of the day, and would be lovely with a fried egg for brunch or breakfast.

First published in 2023






Parboil the potatoes for 10 minutes, or until they are starting to just become tender. Drain and allow to steam dry


Heat oil in a frying pan to a depth of 1 cm and add the garlic slices. Cook until they are starting to turn golden brown at the edges then remove and drain on kitchen paper


Drain off ½ the oil and reserve it, then add the onions. Cook until starting to colour. Add the carrot and thyme and cook for a further 5 minutes


Add the tinned tomatoes, paprika and some seasoning then simmer until thickened – 15–20 minutes. Add the sherry vinegar. Blend with a stick blender


Add the reserved oil to a separate frying pan. Cut the potatoes into bite-sized chunks and, once the oil is hot, add the potatoes. Then fry the halloumi


To serve, spread the bravas sauce on a plate and top with the potatoes and halloumi and the crispy garlic

First published in 2023

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.