Patatas Bravas with Spicy Hungarian Salami


Serves 4 as a side.

  • 2 sticks The Hungarian Artisan Co. Spicy Hungarian Salami, sliced
  • 4 large Agria potatoes, peeled
  • 2 tsp salt
  • 2 tbs fine polenta
  • 4 tbs olive oil


  • 1 tbs olive oil
  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • 2 fresh chilli, sliced with seeds
  • 2 tsp salt
  • 1 tbs smoked paprika
  • 700g bottle tomato passata
  • 2 tablespoons parsley, finely chopped Shaved pecorino


  • Preheat the oven to 220ºC fan forced.
  • Cut the peeled potatoes into 2cm chunks.
  • Place the potatoes in a pot and cover with cold water.
  • Boil the potatoes for 5 minutes, until they have soften on the outside, but are still firm and hold their shape.
  • Drain the potatoes and let them steam and dry out for a few minutes.
  • Sprinkle over the first measure of salt and fine polenta.
  • Give the potatoes a shake to rough them up and coat them.
  • Pour the potatoes out on to a lined baking tray.
  • Drizzle with the olive oil and place into the oven to roast for 30 minutes.
  • Halfway through cooking add the sliced salami to the tray.

Meanwhile prepare the sauce.

  • Sauté the onions, garlic, salt and chilli together in the olive oil until soft.
  • Add the smoked paprika, cook for a further minute.
  • Now add the bottle of passata.
  • Bring to the boil then lower the heat and simmer for 25 minutes until the sauce is thickened.
  • Using a hand blender, blend the sauce until it is smooth.
  • Remove the potatoes from the oven and serve topped with the tomato sauce, a sprinkle of parsley and some shaved pecorino if you wish.

beautifully artisan, hand crafted to perfection.