Patatas Bravas
Crispy Rosemary & Garlic potatoes covered in a rich tomato & pepper sauce, fresh herbs and served with a creamy aioli
Buy the garlic aioli pre-made or use mayonnaise
Cooking Method
- Heat a deep sided frying pan with 3 tbsp of olive oil, then gently cook the onions until soft. Then stir in the smoked paprika, 2 cloves of the garlic sliced thinly and the roasted peppers. Cook for 1-2 minutes before adding the tomato passata and simmer for 20 minutes
- Set aside to cool slightly then use a stick blender to whizz up until smooth (or if preferred you can leave chunky)
- Meanwhile, heat the oven 220c/200cfan oven/gas 7. Place a tray and the cooking oil into the preheated oven
- Peel & chop the potatoes about 2 cm diced. Place in cold salted water and bring to the boil then simmer for 3 minutes. Drain well and toss with the Puréety Garlic & Rosemary Seasoning. Add the par cooked potatoes to the hot oil and cook for 15-20 minutes turning once or twice
- In a blender, add the parsley (saving some for garnish), 1 tbsp olive oil, mayonnaise, 2 cloves of garlic and lemon juice - Blend on high speed until smooth.
- Spoon some of the sauce onto a serving platter or into individual dishes. Top with the potatoes, spoon over some more sauce. Then the garlic aioli and finish with chopped parsley - enjoy!
Ingredients
- 4tbsp Extra Virgin Olive Oil
- 1 Medium White Onion
- 80g Chargrilled Peppers (Drained) , Chopped
- 4 Large Garlic Cloves
- 2tspn Smoked Paprika
- 1/2 Lemon , Juiced
- 350g Tomato Passata
- 1.2kg Potatoes , Diced - Chunky
- 150g Oil For Frying
- 20g Parsley , Chopped
- 100ml Mayonnaise
- Sea Salt
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