Patatas Bravas
A classic tapas recipe to make at home
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
78
MINUTES
Ingredients
1 medium onion, chopped
3cloves garlic
1 bay leaf
10g of thyme
2 red chillies
1 tin chopped tomatoes
20ml of red wine vinegar
20g demerara sugar
Freshly ground salt and pepper
1kg of Maris piper/Agria potatoes
1 litre rapeseed oil
Method
Heat a little oil in a pan over a medium heat. Add the onion, herbs, chilli and garlic and sweat until translucent and sweet.
Mix in the tomatoes, sugar and vinegar. Cook for one hour on a low heat, stirring occasionally to ensure it doesn’t stick.
Remove the herbs and blend the mix with a blender until smooth. Season with freshly ground salt and pepper to taste.
Cut the potatoes into a large dice, approximately 1.5cm each.
In a pot of salted water, bring the potatoes to a boil for 5 minutes. Drain and let steam off for another 5 minutes.
Heat the oil in a deep fat fryer to 145°C. Cook the potatoes for 4 mins, then remove them from the fryer and allow to cool.
Heat the fryer to 180°C and fry the potatoes for a further 4 minutes.
Heat up the sauce gently, spoon on top of the potatoes and serve.
