Patatas Bravas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Aioli Sauce
- 2 large free-range egg yolks
- 1 crushed garlic clove
- Splash of white wine vinegar
- 100ml olive oil
Patatas
- 2 large free-range egg yolks
- 1 crushed garlic clove
- Splash of white wine vinegar
- 100ml olive oil
- 500g waxy potatoes
- 1 chopped onion
- 1 finely sliced garlic clove
- 1 tbsp hot smoked paprika
- 400g tin chopped tomatoes
- olive oil
- a few fresh rosemary leaves
- splash of sherry vinegar
Method
step 1
To make the alioli, whisk the egg yolks in a bowl with the crushed garlic and a splash of white wine vinegar. Slowly whisk in the sunflower oil until thick, then season with salt and set aside.step 2
Put the potatoes, chopped into large chunks, into a pan of cold water. Bring to the boil, then simmer for 7 minutes. Drain and set aside.step 3
Heat 2 tbsp olive oil in a frying pan, then add the chopped onion and sweat for 5 minutes until softened. Stir through the finely sliced garlic clove, hot smoked paprika and chopped red chilli and fry for 1 more minute.step 4
Add the chopped tomatoes, rosemary leaves and a splash of sherry vinegar, season, then bring to the boil. Simmer for 15 minutes. Cool slightly, then whizz in a food processor until smooth.step 5
.Pour ½ cm vegetable oil into a large frying pan and set over a medium heat. When hot, fry the potatoes for 5-10 minutes, turning occasionally until golden and crisp. Drain briefly on kitchen paper, then serve with the tomato sauce and alioli.
