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Patatas Bravas

By keithwood (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
This is the classic Spanish potato dish, which you can make a little more spicier by the addition of chili flakes.
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Ingredients

Aioli Sauce

  • 2 large free-range egg yolks
  • 1 crushed garlic clove
  • Splash of white wine vinegar
  • 100ml olive oil

Patatas

  • 2 large free-range egg yolks
  • 1 crushed garlic clove
  • Splash of white wine vinegar
  • 100ml olive oil
  • 500g waxy potatoes
  • 1 chopped onion
  • 1 finely sliced garlic clove
  • 1 tbsp hot smoked paprika
  • 400g tin chopped tomatoes
  • olive oil
  • a few fresh rosemary leaves
  • splash of sherry vinegar

Method

  • STEP 1
    To make the alioli, whisk the egg yolks in a bowl with the crushed garlic and a splash of white wine vinegar. Slowly whisk in the sunflower oil until thick, then season with salt and set aside.
  • STEP 2
    Put the potatoes, chopped into large chunks, into a pan of cold water. Bring to the boil, then simmer for 7 minutes. Drain and set aside.
  • STEP 3
    Heat 2 tbsp olive oil in a frying pan, then add the chopped onion and sweat for 5 minutes until softened. Stir through the finely sliced garlic clove, hot smoked paprika and chopped red chilli and fry for 1 more minute.
  • STEP 4
    Add the chopped tomatoes, rosemary leaves and a splash of sherry vinegar, season, then bring to the boil. Simmer for 15 minutes. Cool slightly, then whizz in a food processor until smooth.
  • STEP 5
    .Pour ½ cm vegetable oil into a large frying pan and set over a medium heat. When hot, fry the potatoes for 5-10 minutes, turning occasionally until golden and crisp. Drain briefly on kitchen paper, then serve with the tomato sauce and alioli.
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