Patatas Bravas

AuthorJen Booker
RatingDifficultyBeginner

Great vegan version of this classic

Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 500 g Waxy potatoes
 2 tsp Baking Soda
 ½ tsp Salt
 50 ml Oil
 1 tsp Chives
 ½ Onion (chopped)
 3 Cloves garlic
 ½ Red chilli
 1 Tin chopped toms
 ½ tsp Sugar
 ½ tsp Salt
 1.50 tsp Smoked Paprkia
 Garlic Aioli

1

Place a medium saucepan over a medium/low heat. Add the oil and bring to temperature. Add the onion and fry for a few minutes until soft before adding the garlic and the chilli. Fry for another few minutes until the onions begin to brown.

2

Add the tomatoes, sugar, salt and paprika. Bring to the boil and then reduce the heat to a simmer. Allow to simmer uncovered for around 10-15 minutes, stirring regularly to ensure it isn’t sticking to the bottom of the pan and burning. It should be thick and chunky when ready.

3

If you’d like a less chunky texture, use a potato masher to reduce the size of the tomato chunks before adding the vinegar and stirring. Remove from the heat and set aside.

4

Peel and cut the potatoes into irregular cubes, around 1-2 cm on the longest side. Bring a medium pot of water (around a 1.5 litre to a boil. Once boiling, add the baking soda.

5

Add the potatoes and wait for the water to come back up to boil before setting a timer for 5 minutes. Once boiled, drain the potatoes and spread them out on a baking sheet. Sprinkle with the salt and, using a spatula, flip the potatoes around to slightly roughen up the outside.

6

Heat a large frying pan over a medium/high heat and add the oil. Once hot, add the potatoes and fry, turning regularly, until they’re gently browned all over (7-10 minutes). Once cooked and browned, remove the potatoes and lay them on a few layers of kitchen towel to absorb the excess oil.

7

Season with a sprinkle of flaky sea salt before plating up. Top with a few big spoons of the aioli followed by the tomato sauce and a sprinkle of chives. Enjoy!

CategoryCuisine

Ingredients

 500 g Waxy potatoes
 2 tsp Baking Soda
 ½ tsp Salt
 50 ml Oil
 1 tsp Chives
 ½ Onion (chopped)
 3 Cloves garlic
 ½ Red chilli
 1 Tin chopped toms
 ½ tsp Sugar
 ½ tsp Salt
 1.50 tsp Smoked Paprkia
 Garlic Aioli

Directions

1

Place a medium saucepan over a medium/low heat. Add the oil and bring to temperature. Add the onion and fry for a few minutes until soft before adding the garlic and the chilli. Fry for another few minutes until the onions begin to brown.

2

Add the tomatoes, sugar, salt and paprika. Bring to the boil and then reduce the heat to a simmer. Allow to simmer uncovered for around 10-15 minutes, stirring regularly to ensure it isn’t sticking to the bottom of the pan and burning. It should be thick and chunky when ready.

3

If you’d like a less chunky texture, use a potato masher to reduce the size of the tomato chunks before adding the vinegar and stirring. Remove from the heat and set aside.

4

Peel and cut the potatoes into irregular cubes, around 1-2 cm on the longest side. Bring a medium pot of water (around a 1.5 litre to a boil. Once boiling, add the baking soda.

5

Add the potatoes and wait for the water to come back up to boil before setting a timer for 5 minutes. Once boiled, drain the potatoes and spread them out on a baking sheet. Sprinkle with the salt and, using a spatula, flip the potatoes around to slightly roughen up the outside.

6

Heat a large frying pan over a medium/high heat and add the oil. Once hot, add the potatoes and fry, turning regularly, until they’re gently browned all over (7-10 minutes). Once cooked and browned, remove the potatoes and lay them on a few layers of kitchen towel to absorb the excess oil.

7

Season with a sprinkle of flaky sea salt before plating up. Top with a few big spoons of the aioli followed by the tomato sauce and a sprinkle of chives. Enjoy!

Patatas Bravas

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