La Tasca Patatas Bravas Recipe
A Spanish fiesta feast wouldn’t be complete without mouth-watering Patatas Bravas on the side. It’s a staple of our Menu & one of our most popular dishes, so here’s how to make your own version at home.
Patatas ingredients (serves 4):
1kg white potatoes, peeled & diced
5 tbsp cooking oil
Smoked sea salt
Method: Bring water to the boil and cook the cubed potatoes for 5-10 minutes until they’re soft but not falling apart. Drain off excess water and cool before adding oil to a pan and shallow frying until crisp and golden on the outside. Place into a serving bowl and toss with smoked sea salt and a pinch of smoked paprika.
Bravas Sauce Ingredients (serves 4):
2 garlic cloves
15g red chillies (to preference)
1 tsp smoked paprika
1 tsp caster sugar
1 heaped tsp of tomato purée (ideally sun-dried)
1 tin chopped tomatoes or passata sauce
Pinch of salt & pepper
Method: Finely slice the red chillies before adding to a pan with crushed garlic cloves. Sweat the ingredients on a moderate heat until the chillies have softened and garlic is golden. Add the tomato purée and stir. Follow with the smoked paprika, caster sugar, salt & pepper while stirring on the heat to make a paste.
Add the chopped tomatoes or passata and simmer the mixture until it has reduced, or to preference of taste. A tip for the sauce is to blend until smooth after cooking.
Alioli Ingredients (serves 4):
300g free-range mayo
50g peeled garlic
1 tbsp oil
juice from ¼ of a lemon
Pinch paella seasoning (consists of paprika, cayenne, garlic, saffron, salt & pepper)
Method: preheat the oven to 150oC. Place the prepared garlic and oil onto a tray and cook for 15 minutes. Leave to cool before transferring to a blender. Pulse the garlic before adding the lemon juice, mayonnaise and paella seasoning. Continue to blend until smooth.
Serve: Pour the Bravas Sauce onto the Patatas in a serving bowl, portion as preferred. Add the aioli on top and garnish with fresh parsley.