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This classic Spanish patatas bravas recipe is a delight to eat, with perfectly crunchy hand-chipped potatoes smothered generously in brava sauce and punchy all i oli. To make this dish vegetarian, simply swap the chicken stock for vegetable stock when making the brava sauce.
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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
1 handful of
parsley, chopped (plus a handful saved to garnish)
As executive chef of London’s four Barrafina restaurants, Angel Zapata Martin is a figurehead for authentic Spanish tapas in the UK.
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Patatas bravas
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