Spicy Patatas Bravas
Spicy fried potatoes with a spicy tomato sauce and fresh garlic aioli topped with a smoky spice mix!
Equipment
- Heavy frying pan
- Peeler
- Chopping board
- Sharp knife
Ingredients
Bravas Sauce
- 1 brown onion or shallot
- 4 tbsp olive oil
- 1 bay leaf
- ½ tsp dried oregano
- 1 tsp paprika
- 1 tsp cayenne pepper
- 3 garlic
- 2 tbsp white wine vinegar
- 240 g tinned chopped tomatoes
Garlic Aioli
- 3 garlic cloves
- 1 egg yolk
- 1 tbsp white wine vinegar
- 2 tbsp lemon juice or to your taste
- ½ cup olive oil
- ½ cup sunflower oil
- ¼ tsp salt
- pinch of pepper
Patatas/Potatoes
- 200 g potatoes
- 1 tbsp salt
- 1 tsp paprika
- ½ tsp chilli powder
- ½ tsp pepper
- 2 cups sunflower oil
Instructions
Bravas Sauce
- Heat olive oil in a pan and add sliced onion, seasonings and bay leaf to the oil and fry until the onions are translucent.
- Add the garlic and fry until soft. Add the vinegar and allow to cook off. Then add the tomatoes and mix everything together before covering and leaving to come to a boil.
- When boiling uncover and leave to reduce to half. Allow to cool slightly, remove the bay leave before blending until smooth. Set aside for later.
Garlic Aioli
- In a small food processor combine the egg yolk, garlic, white wine vinegar and lemon juice .
- Pulse a couple times.Run the processor continuously while drizzling in the olive oil and watch as the mixture thickens up and turns into mayonnaise.
- Add the salt and taste. You can always add more lemon juice or seasonings to your taste.
Patatas
- Fry the potatoes in sunflower oil heated to 180 °C.
- Cook for 2-3 minutes each side. Remove from the oil and immediately season with the pre made spice mix to ensure it sticks to the potatoes.
- Toss the potatoes and the spice mix together and place the potatoes in a serving dish.
- Top the potatoes with the bravas sauce and homemade aioli and some freshly cut parsley.
Notes
TIPS -
- Add the spice mix to the potatoes as soon as they are out of the oil to ensure the spices stick to the potatoes.
- Par boil the potatoes for 5 minutes of so before drying thoroughly and frying if you are using a larger waxier potato.
- Aioli is all about personal taste. One clove of garlic is pretty garlicky but if you want to put more or less you can just adjust to your taste.
- Traditional aioli is made with 100 percent olive oil. That's pretty intense and indulgent.
- I sometimes prefer to use a mix of olive and sunflower oil. This keeps the character of the aioli but lightens the flavour somewhat. Just remember do what you like it's your kitchen!