Patatas Bravísimas
- Side
- 4
- 1 hour 45 minutes
Patatas bravas is the poster child for Spanish tapas, combining crisp deep-fried potatoes with a rich tomato sauce and punchy garlic allioli. Angel's version simply cannot be beaten – while this will technically make enough for four people, we can guarantee you'll be left wanting more. Both the allioli and bravas sauce can be made in advance and kept in the fridge for up to three days.
Ingredients
Metric
Imperial
Patatas
- 4 large potatoes
- vegetable oil, for deep-frying
- flaky sea salt
Allioli
- 1 garlic bulb
- 1 garlic clove
- 2 egg yolks
- 250ml of pomace oil, or a mixture of olive and vegetable oil
- 1/2 handful of parsley, chopped (plus a handful saved to garnish)
Brava sauce
- 375g of plum tomatoes
- 50ml of arbequina olive oil, plus 3 tbsp to cook the tomatoes
- 1/2 bunch of spring onions, roughly chopped
- 2 garlic cloves
- 2 dried chillies, hydrated in hot water then drained
- 1 choricero dried pepper, hydrated in hot water then drained (optional)
- 1/4 red pepper
- 20ml of honey
- 60ml of cider vinegar
- 20g of flour
- 1/2 tsp tomato purée
- 100ml of chicken stock
Equipment
- Blender
- Deep-fryer
Method
Preheat an oven to 165°C/gas mark 3
To begin, make the allioli. Slice the garlic bulb in half along its equator, drizzle with olive oil and sprinkle with salt. Tightly wrap in foil and roast in the oven for 1 hour
Meanwhile, make the brava sauce. Place the tomatoes in a blender and blitz until smooth. Add 2 tablespoons of olive oil to a pan over a low heat, then add the blended tomatoes. Cook, stirring often, for 30 minutes or until reduced by a third
- 375g of plum tomatoes
Add the olive oil, spring onions, garlic cloves, dried chillies, choricero pepper (if using) and red pepper to the blender. Blitz to a paste, then add to a separate saucepan with a dash more oil. Place over a medium heat and cook for 5 minutes, then stir in the honey and vinegar. Add the flour then cook for 2 minutes, before adding the tomato purée, chicken stock and reduced blitzed tomatoes. Simmer for 30 minutes, then blitz until smooth once more. Season with salt and set aside
- 1/2 bunch of spring onions
- 2 garlic cloves
- 1/4 red pepper
- 1 choricero dried pepper, hydrated in hot water then drained
- 2 dried chillies, hydrated in hot water then drained
- 50ml of arbequina olive oil, plus 2 tbsp to cook the tomatoes
- 20ml of honey
- 60ml of cider vinegar
- 20g of flour
- 1/2 tsp tomato purée
- 100ml of chicken stock
Once the garlic bulb has finished roasting, squeeze the soft cloves out of their skins into the blender. Add the raw garlic and egg yolks and blitz to a paste, then with the motor still running gradually drizzle in the oil until emulsified. Season with a pinch of salt and add most of the parsley (reserving some to garnish). Transfer to a piping bag or squeezy bottle if you have one and reserve in the fridge until needed
- 1/2 handful of parsley, chopped (plus a handful saved to garnish)
- salt
- 1 garlic clove
- 2 egg yolks
- 250ml of pomace oil, or a mixture of olive and vegetable oil
Around 30 minutes before you plan to serve, heat a deep pan of vegetable oil to 150°C. Peel the potatoes then 'chip' them into bite-sized pieces by cutting into the potato then twisting the blade – this creates shards of potato which will become extra-crisp. Working in batches, fry the potatoes for around 8 minutes, until soft inside and crisp on the outside. Drain on kitchen paper and sprinkle with salt
- vegetable oil, for deep-frying
To serve, divide the potatoes between bowls and top with the brava sauce. Pipe over the allioli then garnish with parsley
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