Patatas bravas
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.
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Ingredients
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Imperial
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
Equipment
- Blender
- Deep-fryer
Method
1
Preheat the oven to 165°C/gas mark 3
2
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
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
- 750g of plum tomatoes, blended
4
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
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
- 40g of flour
- 1 tsp tomato purée
- 200ml of chicken stock
7
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
- 1 handful of parsley, chopped (plus a handful saved to garnish)
- salt
- 2 garlic cloves
- 3 egg yolks
- 500ml of pomace oil
8
Preheat a deep-fryer to 175°C
9
Chip the potatoes into pieces using a paring knife
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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Patatas bravas
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