A truly Spanish dish for snacking, tapas and long summer evenings with friends.
Prep Time
10 minutes
Cook time
45 Minutes
Servings
Serves 4 Portions
Recipe for Spicy Spanish Patatas Bravas
Ingredients
500g waxy potatoes
1 chopped onion
1 finely sliced garlic clove
1 tbsp hot smoked paprika
½ chopped red chilli
400g tin chopped tomatoes
olive oil
a few fresh rosemary leaves
splash of sherry vinegar
Garlic Mayonnaise (aioli)
2 large free-range egg yolks
1 crushed garlic clove
Splash of white wine vinegar
100ml sunflower oil
Preparation Method
To make the alioli, whisk the egg yolks in a bowl with the crushed garlic and a splash of white wine vinegar. Slowly whisk in the sunflower oil until thick, then season with salt and set aside.
Put the potatoes, chopped into large chunks, into a pan of cold water. Bring to the boil, then simmer for 7 minutes. Drain and set aside.
Heat 2 tbsp olive oil in a frying pan, then add the chopped onion and sweat for 5 minutes until softened. Stir through the finely sliced garlic clove, hot smoked paprika and chopped red chilli and fry for 1 more minute.
Add the chopped tomatoes, rosemary leaves and a splash of sherry vinegar, season, then bring to the boil. Simmer for 15 minutes. Cool slightly, then whizz in a food processor until smooth.
Pour ½ cm vegetable oil into a large frying pan and set over a medium heat. When hot, fry the potatoes for 5-10 minutes, turning occasionally until golden and crisp. Drain briefly on kitchen paper, then serve with the tomato sauce and aioli.
