The ultimate Patatas Bravas | Potatoes with spicy sauce — Omar A

Updated at: Mon, 08 Jul 2024 18:39:41 GMT

Step 1

PREPARATION

Step 2

Peel and cut the potatoes in large chunks. Place in a large pot and cover with cold water. Bring them to the boil over high heat and simmer them for about 10 minutes, until they are not quite cooked yet inside. Drain and place in a roasting tray with the crushed cloves of garlic, the oil and season with the salt. Roast in a preheated oven at 180 degrees for 30 minutes. Shake them twice through the roasting process for the potatoes to cook evenly and break some of the edges, which will become extra crispy and will catch the sauce better. Add the springs of rosemary on your first shake. Sprinkle sweet paprika over the top before serving. Use 3 of the roasted garlic cloves for your alioli.

Step 3

In a small saucepan over medium heat, fry the bay leaf, the onion and the garlic for 10 minutes. Add the paprika, chili flakes, oregano and fry 1 minute before adding the sugar, the sherry vinegar and the chopped tomato tin. Season with salt and black pepper and let it cook for 20 minutes. Add the water and simmer on low heat for another 10 minutes. Remove the bay leaf and blitz until smooth.

Step 4

Place all the for the alioli in a narrow enough jug for your hand blender to fit. Place the hand blender on the bottom of the jug and blitz without moving for 5 seconds, letting the bottom emulsify. Tilt the hand blender and slowly raise it to the top within the next 5 seconds. When you reach the top move the hand blender from top to bottom for the following 5 seconds until it has homogenised completely. Amazing, right? Yes, I know, you are welcome ; )

Step 5

Serve the potatoes with generous salsa brava over the top, a few dollops of alioli and a sprinkle of the parsley. Enjoy!

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Makes leftovers