Patatas bravas

Potatoes with spicy bravas sauce

I’m a proud “Madrileño”, and in my hometown we pride ourselves on how good our patatas bravas are.

For me, they’re the ultimate tapa. You’ll find them in every tapas bar and everyone makes them differently to their own special recipe. But, the one thing in common between all of us who cook this dish, is that we all try to make it the very best we can.

Like with croquetas, we measure the quality of a restaurant by how good their bravas are, and let me tell you, it makes a huge difference to how busy your place is.

When it comes to my tapas bars, I don’t think you’ll find a better bravas this side of Madrid ; )

Enjoy them with friends and a good beer.

Salud!

Serves 4 as a tapa

Ingredients  

1kg potatoes

50ml of light olive oil

Crystal salt to season

1 head of garlic, skin on

3 sprigs rosemary

Pinch of sweet paprika

1 tbsp parsley, chopped

FOR THE BRAVA SAUCE

50ml olive oil 1 onion, finely chopped

1 garlic clove, sliced

1 bay leaf

A pinch chili flakes

1 tsp sweet paprika

1 tsp sugar

1 pinch cumin powder

Black pepper to season

1 shot of sherry vinegar

1 pinch of dried oregano

1 x 400g chopped tomato tin

100ml water

Salt to season

FOR THE ALIOLI

1 free range egg

3 roasted garlic cloves, peeled (from the potatoes)

Method  

1 Peel and cut the potatoes in large chunks. Place in a large pot and cover with cold water. Bring them to the boil over high heat and simmer them for about 10 minutes, until they are not quite cooked yet inside. Drain and place in a roasting tray with the crushed cloves of garlic, the oil and season with the salt. Roast in a preheated oven at 180 degrees for 30 minutes. Shake them twice through the roasting process for the potatoes to cook evenly and break some of the edges, which will become extra crispy and will catch the sauce better. Add the springs of rosemary on your first shake. Sprinkle sweet paprika over the top before serving. Use 3 of the roasted garlic cloves for your alioli.

2 In a small saucepan over medium heat, fry the bay leaf, the onion and the garlic for 10 minutes. Add the paprika, chili flakes, oregano and fry 1 minute before adding the sugar, the sherry vinegar and the chopped tomato tin. Season with salt and black pepper and let it cook for 20 minutes. Add the water and simmer on low heat for another 10 minutes. Remove the bay leaf and blitz until smooth.

3 Place all the ingredients for the alioli in a narrow enough jug for your hand blender to fit. Place the hand blender on the bottom of the jug and blitz without moving for 5 seconds, letting the bottom emulsify. Tilt the hand blender and slowly raise it to the top within the next 5 seconds. When you reach the top move the hand blender from top to bottom for the following 5 seconds until it has homogenised completely. Amazing, right? Yes, I know, you are welcome ; ) 4 Serve the potatoes with generous salsa brava over the top, a few dollops of alioli and a sprinkle of the parsley.

Enjoy!

Patatas bravas - the ultimate tapa, best served with friends and a cold beer!