نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بطاطا مقلية حارة كلاسيكية مع صلصة أيولي

Spanish 20 Mins Prep · 45 Mins Cook

Juice the lemon and crush a garlic clove. Combine with 115g mayonnaise to create the aioli ingredients and season to taste. Set aside.
Peel and dice the potatoes into 3cm cubes. Bring a large pot of salted water to a boil. Add in the potato cubes and boil for 5 minutes until cooked halfway for a fluffy centre. Drain immediately.
Heat the oil to 180°C in a large pot. Place a wire rack over a tray. Fry the potatoes in batches, until golden and crispy, approx. 5-8 minutes. Transfer the potatoes to the wire rack and set aside to cool completely.
To make the bravas sauce, finely dice the onion and mince 2 garlic cloves. Heat the olive oil in a large pan over a medium heat. Sauté the onion until tender, approx. 10 minutes. Add the garlic and sauté for a further 2 minutes. Add in the smoked paprika, cayenne, sugar, salt, tomatoes and vinegar. Bring to a gentle simmer and cook until thickened. Using an immersion blender, blitz until smooth. Alternatively, allow the mixture to cool slightly before transferring to a blender, then blitz until smooth.
Once the potatoes have cooled, reheat the oil to 180°C. Working in small batches, drop the potatoes back in the oil and fry until golden brown, approx. 3-5 minutes.
Transfer the potatoes to a serving dish. Drizzle over the aioli and bravas sauce. Finely chop the parsley and sprinkle over the patatas bravas. Serve while hot.