Patatas bravas

2
1 hour 10 minutes

Ingredients

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

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
  • 1 garlic bulb
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
  • 2 large potatoes
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
  • flaky sea salt