Patatas Bravísimas

  • Side
  • easy
  • 4
  • 1 hour 45 minutes


First published in 2017
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Brava sauce


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


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


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

First published in 2017
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