RCI-VG.002.0115.001
Patatas Bravas
A tasty spanish apetiser - crispy fried potatoes with spicy tomato sauce topping.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- a handful of potatoes1 unitpreferably the firm "waxy" kind
- 1 small
- plenty of fresh crushed garlic1 unit
- 2 tsp
- hot sauce or red pepper flakes1 unit
- 1/2 can
- tbs tomato paste (concentrate)2 unit
- chopped sage or marjoram1 unit
- salt1 unitpepper, oil for frying
- and medium pots1 small
- heavy fry pan1 unit
Method
1
Finely dice the onion and heat a drizzle of olive oil in a medium saucepan over medium heat. Sauté the onion for 8–10 minutes, stirring occasionally, until soft and translucent.
10 minutes
2
Add the paprika to the softened onion and stir constantly for about 1 minute to bloom the spice and develop its flavor without burning it.
1 minutes
3
Add the tomatoes, crushing them with a spoon if whole, and stir to combine everything thoroughly. Season with salt to taste.
2 minutes
4
Simmer the sauce over medium-low heat for 15–20 minutes, stirring occasionally, until it has thickened and the flavors have melded together.
20 minutes
5
Remove the sauce from heat and use an immersion blender or countertop blender to process it until smooth. Adjust seasoning with additional salt or paprika as needed, then set aside.
3 minutes
6
Cut the potatoes into rough 2–3 cm chunks, keeping the skins on for extra texture. Pat them thoroughly dry with paper towels to ensure crispiness during frying.
5 minutes
7
Heat a generous amount of olive oil in a deep skillet or heavy pot to 180°C (350°F) and fry the potato chunks in batches for 8–10 minutes, turning occasionally, until golden and crispy on the outside and cooked through.
10 minutes
8
Remove the potatoes with a slotted spoon, drain on paper towels, and season immediately with salt. Arrange on a serving plate and generously spoon the warm brava sauce over the top before serving.
2 minutes