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aioli

Savoury

Patatas Bravas

aioli · appetiser · appetisers · appetizer · appetizers

Prep 1.5 cups of sauce each

Returning from a long Spanish getaway, I have been bursting with recipes and experiments! Here’s the first classic one – the patatas bravas! This was a mainstay at each meal – delicious with a cold glass of cava! I share a recipe for a smoked paprika aioli and the salsa bravas sauce

INSTRUCTIONS

1 Smoked Paprika Aioli:

2 Whisk the egg yolks properly with a metal whisk only

3 Then add olive oil slowly, whisking as you go along

4 Add lemon juice at end – 1 tsp first, then taste check and add more if needed

5 At end add pinches of smoked paprika

6 Pout into an air tight container and refrigerate

8 Salsa Bravas Sauce:

9 Sauté onion in olive oil

10 Then add garlic, smoked paprika, cayenne powder, sweet paprika

11 Mix well and toast

12 Add flour until incorporated

13 Add a little veg stock and whisk well until

14 Slowly add more

15 Add vinegar

16 Turn heat high to boil then reduce heat and let bubble for 5 minutes

17 Then blend it until smooth

18 Adjust salt to taste

19 Pour into an airtight container and refrigerate until ready to use

21 Patatas Bravas:

22 Par boil the potatoes and cut into bite sized pieces - I like to keep the skins on.

23 The fry them in hot oil and place on a paper napkin to drain excess oil

24 Gently salt them

25 Then place in a wide bowl

26 Pour both sauces on top generously

27 Top with some chopped parsley

28 Serve!

ingredients

Smoked Paprika Aioli:
½ cup extra virgin olive oil
2 egg yolks
½ tsp salt
Grated garlic – 1 clove
1-2 tsp lemon juice

Salsa Bravas Sauce:
1 tbsp olive oil
1 small, onion
3 cloves garlic – indian
1 tbsp smoked paprika
1 tbsp sweet paprika
Pinch of cayenne
¾ tbsp vinegar – white wine or red wine
½ tbsp flour
½ cup or so stock
Salt

Other:
Potatoes - cut into bite sized pieces

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