Patatas bravas

PT1H10M

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Ingredients

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Patatas bravas

All i oli (this will make more than you need but you can keep refrigerated for up to 3 days)

Brava sauce

1
Preheat the oven to 165°C/gas mark 3
2
To begin, make the all i oli. Rub the garlic bulb with oil and salt, wrap in tin foil and roast in the oven for 1 hour
3
Meanwhile, make the brava sauce. Cook the blended tomatoes with 2 tbsp olive oil over a low heat until the mixture has reduced to 500ml. Set aside
4
Blend the spring onion, garlic, chillies, choricero pepper and red pepper with 100ml of oil to a smooth paste
5
Cook out the paste in a pan with a dash of olive oil. Stir in the honey, then deglaze with the vinegar
  • 80ml of honey
  • 120ml of cider vinegar
6
Add the flour and cook out slowly. Add the tomato sauce, tomato purée and chicken stock and simmer for 30 minutes before blending to a smooth sauce
7
To make the all i oli, squeeze the roasted garlic out of the skins into a blender. Add the raw garlic cloves and egg yolks, blend to a paste for a minute or two, then slowly drizzle in the oil until it emulsifies. Add salt and parsley to season
8
Preheat a deep-fryer to 175°C
9
Chip the potatoes into pieces using a paring knife
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10
Fry the potatoes slowly until crunchy on the outside and soft on the inside. Drain and excess oil on kitchen paper and season with sea salt
  • vegetable oil, enough for deep frying
11
Serve hot, covered in both sauces and sprinkled with chopped parsley and flaky sea salt
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