Patatas Bravas (Fried Potatoes with Spicy Tomato Sauce)
Crisp golden potatoes with a smoky, spicy tomato sauce and garlic alioli.
Ingredients
- 800g potatoes, peeled and cut into 3cm chunks
- 4 tbsp olive oil
- For the sauce: 2 tbsp olive oil
- For the sauce: 1 small onion, finely chopped
- For the sauce: 3 cloves garlic, crushed
- For the sauce: 1 tbsp plain flour
- For the sauce: 2 tsp hot smoked paprika
- For the sauce: 1 tsp sweet smoked paprika
- For the sauce: 400g tin chopped tomatoes
- For the sauce: 1 tbsp sherry vinegar
- For the sauce: 1 tsp caster sugar
- For the alioli: 4 tbsp mayonnaise
- For the alioli: 1 small clove garlic, crushed
- For the alioli: 1 tsp lemon juice
- Salt to taste
Method
-
Preheat the oven to 220°C (200°C fan). Boil the potatoes in salted water for 8 minutes, then drain and leave to steam dry for 5 minutes.
-
Tip the potatoes onto a large baking tray, add the 4 tbsp oil and 1/2 tsp salt and toss to coat. Roast for 35 to 40 minutes, turning once, until crisp and golden.
-
For the sauce, heat the oil in a saucepan over a medium heat and cook the onion for 6 minutes. Add the garlic, flour and both paprikas and cook for 1 minute, stirring.
-
Add the tomatoes, vinegar, sugar and 1/2 tsp salt and simmer for 15 minutes. Blend until smooth with a stick blender and season to taste.
-
Mix the mayonnaise, garlic and lemon juice for the alioli. Serve the hot potatoes topped with the sauce and drizzled with the alioli.