Patatas bravas appear on the menu in most tapas bars and restaurants. At best, the potatoes are crisp and golden, topped with a punchy tomato sauce and a garlic spiked aioli. At worst, they're just a soggy, bland disappointment.
On a mission to use up bits and pieces, I decided to make myself a little tapas feast, including my version of patatas bravas. I was really pleased with the results. Well worth a try.
I used new potatoes but using normal potatoes cut into approximately 2cm x 2cm chunks would be more traditional.
Ingredients (Makes enough for four good size tapas portions):
750g new potatoes (with larger ones cut in half)
For the brava sauce:
1 small onion, finely chopped
2 cloves of garlic, chopped
1 chipotle chilli, rehydrated and finely chopped)**
400g chopped tinned tomatoes
For the aioli:
4 tablespoons ready made mayonnaise
1 tablespoon olive oil
2 cloves of garlic, minced
Pre-heat the oven to 200c
Par boil the potatoes for around 5 minutes, until starting to soften. Drain well.
Heat a few good glugs of sunflower oil in a roasting tray. Add the potatoes, giving them a good shake to coat in oil, and return to the oven. Roast for 30-40 minutes, until the potatoes are crispy and golden.
In the meantime, make the brava sauce. Gently fry the onions until soft. Add the garlic and chilli and cook over a medium heat for a further 2-3 minutes (being careful not to burn the garlic). Add the tinned tomatoes and simmer gently for 20 minutes.
To make the aioli, mix the olive oil, mayonnaise and garlic together.
To serve, sprinkle the cooked potatoes with sea salt and top with brava sauce and aioli.
**You can substitute 1 teaspoon of hot smoked paprika instead