Patatas Bravas Recipe - Great British Chefs

This classic Spanish patatas bravas recipe is a delight to eat, with perfectly crunchy hand-chipped potatoes smothered generously in brava sauce and punchy allioli. To make this dish vegetarian, simply swap the chicken stock for vegetable stock when making the brava sauce.

Ingredients

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Patatas bravas

2 large potatoes
vegetable oil, for deep-frying
flaky sea salt

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

1 garlic bulb
2 garlic cloves
3 egg yolks
500ml of pomace oil
1 handful of parsley, chopped (plus a handful saved to garnish)
salt

Brava sauce

750g of plum tomatoes, blended
100ml of arbequina olive oil, plus 2 tbsp to cook the tomatoes
1 bunch of spring onions
4 garlic cloves
3 dried chillies, hydrated in hot water then drained
1 choricero dried pepper, hydrated in hot water then drained
1/2 red pepper
80ml of honey
120ml of cider vinegar
40g of flour
1 tsp tomato purée
200ml of chicken stock

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Blender
Deep-fryer

Preheat the oven to 165°C/gas mark 3

To begin, make the allioli. Rub the garlic bulb with oil and salt, wrap in tin foil and roast in the oven for 1 hour

1 garlic bulb

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

750g of plum tomatoes, blended

Blend the spring onion, garlic, chillies, choricero pepper and red pepper with 100ml of oil to a smooth paste

1 bunch of spring onions
4 garlic cloves
1/2 red pepper
1 choricero dried pepper, hydrated in hot water then drained
3 dried chillies, hydrated in hot water then drained
100ml of arbequina olive oil, plus 2 tbsp to cook the tomatoes

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

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

40g of flour
1 tsp tomato purée
200ml of chicken stock

To make the allioli, 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