Spicy Patatas Bravas with Halloumi and Crispy Garlic Recipe
by GBC Kitchen
2
60 minutes
Ingredients

  • 4 Golden Kings 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
1

Parboil the potatoes for 10 minutes, or until they are starting to just become tender. Drain and allow to steam dry

  • 4 Golden Kings potatoes, peeled and quartered
2

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
3

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
4

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
5

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
6

To serve, spread the bravas sauce on a plate and top with the potatoes and halloumi and the crispy garlic