Patatas bravas
A classic peasant potato dish often served tapas style. Great for sharing, and always delicious
SERVES
4
TO
6
Ingredients
For the potatoes:
- 2 large handfuls of little potatoes
- 2 cloves of garlic
- 2 tablespoons of kosher salt
- 2 bay leaves
For the bravas sauce:
- 1/4 cup olive oil
- 1/2 small white onion, finely diced
- 1/2 small jalapeno pepper, finely diced
- 1 cup pasatta (natural pureed tomatoes)
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons sherry vinegar
- 1 teaspoon of sugar
- 2 cloves of garlic from the boiled potatoes
- Salt & pepper to taste
Directions
For the potatoes:
- Place all the above ingredients into a pot of salted, cold water and bring to a simmer.
- Skim as needed and cook the potatoes until fork-tender.
- Strain the potatoes, place onto a baking sheet and give a light smash to each potato (breaking them up slightly).
- Leave the potatoes to dry out – the drier the better.
- Discard the bay leaf, keeping the garlic for the sauce.
For the bravas sauce:
- In a small pan, gently cook the diced onion four to five minutes until soft.
- Add the garlic and continue to cook for an additional two minutes.
- Next add the jalapeno, sherry vinegar, sugar, cayenne and paprika until well incorporated. Cook on a low heat for one to two minutes.
- Add the tomato pasatta. Gently simmer for seven to ten minutes, adjusting the seasoning with a little salt & pepper as needed.
To finish:
- Pre-heat your oven to 425 – 435 degrees.
- Lay the potatoes on a lightly olive oiled baking sheet.
- Drizzle a little more olive oil over the tops of the potatoes and bake in the oven for 8-12 minutes.
- Using a spatula, tossing the potatoes from time to time, so they become light, golden brown and crisp.
- Season lightly with a touch of sea salt, transfer the potatoes to a serving dish, and drizzle with some of the bravas sauce.
- Sprinkle with chopped parsley and serve with a little pot of toothpicks.
