Patatas Bravas
This is a great sharing Tapas side dish, perfect served alongside a selection of sliced
Chorizo, Serrano ham, Olives and Manchego cheese.
Ingredients -
Serves 4
4 Potatoes (such as Maris Piper), peeled and sliced into 1” cubes
1 bay leaf
1 tsp. Smoked paprika
600ml Oil for frying such as rapeseed, vegetable or groundnut
For the Aioli
• 200g Mayonnaise
• 4 cloves of garlic
• 1 tsp. Salt
• 1 tsp. Smoked paprika
• ½. tsp. Cayenne pepper
• 1 tbsp. tomato paste
• 1 tsp. Sherry Vineagar or lemon juice to taste
• Few dashes Chipotle Tabasco Sauce
Seasoning
• 1/2 tsp. Black Pepper
• 1/2 tsp. Salt
• 1/2 tsp. Smoked paprika
Method
1. Fill half the cooking pot with some boiling water and add a bayleaf and smoked paprika
to the water. Select the PASTA option, bring the water back to the boil and add the
cubed potatoes, cook these for 3-4 minutes until almost cooked but still firm. Drain
and allow to cool on a wire rack, this is very important as you want the potatoes
completely dry and cold.
2. While the potatoes are cooling, make the Aioli by pounding the garlic and salt in a
pestle and mortar until it is like a puree. Add the smoked paprika and cayenne pepper
and mix together. Add this to the mayonnaise in a serving bowl and add a dash of
sherry vinegar or lemon juice and a few dashes of Chipotle Tabasco sauce. Taste and
adjust the acidity if needed. Place in the fridge until required.
3. When the potatoes are cool fill the cooking pot with oil, select the SHALLOW FRY
option and heat the oil (to check the oil is hot enough simply place a cubed potato into
the oil, when it starts sizzling its ready). Cook the potatoes in batches until they are
golden brown and crisp then remove from the oil and drain.
4. Mix together the seasoning and sprinkle over the hot potatoes.
5. Serve in a bowl with the Aioli spooned over the top, and extra Aioli in a bowl on the
side.
Serve with toothpicks so people can dip the potatoes into the Aioli.
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