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Patatas Bravas Kid-Friendly Dinner

 

We are huge fans of new Irish potatoes in our house. What’s not to love? They are filling, nutritious and they can be prepared in so many ways that you can literally eat the humble spud every day of the week and not tire of it.  This recipe however kind of surpasses every other potato recipe I have ever made (with the exception of my Bombay Spuds!). It is a real kid-friendly dinner and is perfect for baby led weaning too. I promise you that plates will be licked (yes I said licked) clean. Great for the washing up lol 😀

 

While this dish does look like a lot of work, it can be cooked, prepared and in front of your hungry little ones in less than 40 minutes! AND That is with cooking the potatoes. Just boil the potatoes, fry in a pan until golden, or you can also roast with the seasoning. Then make the rich tomato sauce which takes less than 10 minutes. Drizzle it over, add the sour cream and chives and serve. It couldn’t be easier, or yummier.

Once you try this dish it will fast become a weekly regular on your menu! Just you wait and see. It is:

  • Easy
  • DELICIOUS
  • Full of colour
  • Healthy
  • and uses the best of Irish produce!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.

Aileen xo

Kid-Friendly Dinners - Patatas Bravas

Prep time

15 minutes

Cook time

15 minutes

Servings

2 children + 2 adults

BLW Friendly Vegetarian Quick

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Ingredients

Potatoes

2 tablespoons rapeseed oil
1kg baby potatoes boiled until cooked through
1 tablespoon garlic powder
1 tablespoon onion powder

Tomato Sauce

1 onion finely diced
drizzle olive oil
1 clove garlic crushed
1 400g tin chopped tomatoes
Pepper to season

Lemon & Garlic Sauce

4 tablespoons greek yogurt
Juice 1 lemon
1 small clove garlic (for small little ones roasted until soft)

Chopped fresh chives to serve

Method

  1. Heat the rapeseed oil in a frying pan over a high heat. Add in the potatoes and fry until they are golden brown. You can also add the oven for 30 minutes until they go super crispy too.
  2. Add in the garlic and onion and stir well.
  3. To make the tomato sauce add the onion and olive oil to a pan and cook until the onion is translucent, add the garlic and cook for a further 2 minutes before adding in the tomatoes. Heat the sauce through then season to your liking with a little pepper.
  4. To make the lemon and garlic sauce simply add the yogurt to a small bowl, crush in the garlic and squeeze in the lemon juice. Give it a good stir.
  5. Serve the potatoes on a plate with a drizzle of tomato sauce over them, then top with the yogurt and chopped herbs.
  6. Yum!
Baby Finger Foods BLW Recipes 12 Months+ BLW Recipes 9-12 Months Egg Free Gluten Free Nut Free On the Side Potato Recipes Quick and Easy Recipes Recipes for Fussy Eaters Toddler Recipes Vegetable Recipes Vegetarian Weekend Fake Away

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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