Spicy patatas bravas with halloumi and crispy garlic
Our spin on the Spanish classic tapas patatas bravas includes chunks of halloumi, fried until golden, and crispy chips of garlic, which add a bold burst of flavour and make an elegant garnish for lots of potato dishes. We think this dish works well at any time of the day, and would be lovely with a fried egg for brunch or breakfast.
Ingredients
Metric
Imperial
- 4 potatoes, peeled and quartered
- oil, for cooking
- 5 garlic cloves, thinly sliced
- 1 onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 sprig of thyme
- 1 tin of chopped tomatoes
- 2 tsp hot paprika
- 1 tsp smoked paprika
- 1 tbsp of sherry vinegar
- 250g of halloumi
Method
Parboil the potatoes for 10 minutes, or until they are starting to just become tender. Drain and allow to steam dry
- 4 potatoes, peeled and quartered
Heat oil in a frying pan to a depth of 1 cm and add the garlic slices. Cook until they are starting to turn golden brown at the edges then remove and drain on kitchen paper
- oil, for cooking
- 5 garlic cloves, thinly sliced
Drain off ½ the oil and reserve it, then add the onions. Cook until starting to colour. Add the carrot and thyme and cook for a further 5 minutes
- 1 onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 sprig of thyme
Add the tinned tomatoes, paprika and some seasoning then simmer until thickened – 15–20 minutes. Add the sherry vinegar. Blend with a stick blender
- 1 tin of chopped tomatoes
- 2 tsp hot paprika
- 1 tsp smoked paprika
- 1 tbsp of sherry vinegar
Add the reserved oil to a separate frying pan. Cut the potatoes into bite-sized chunks and, once the oil is hot, add the potatoes. Then fry the halloumi
- 250g of halloumi
To serve, spread the bravas sauce on a plate and top with the potatoes and halloumi and the crispy garlic
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