Patatas Bravísimas

  • Side
  • easy
  • 4
  • 1 hour 45 minutes

PT1H45M

First published in 2017
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Ingredients

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Imperial

Patatas

Allioli

Brava sauce

1

Preheat an oven to 165°C/gas mark 3

2

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

3

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

4

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

5

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
6

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
7

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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