This classic tapas dish consists of crispy cubes of fried potatoes served with a spicy tomato sauce often called bravas sauce
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 384 |
| Fat | 17.4g |
| Saturates | 2.7g |
| Protein | 6.9g |
| Carbs | 54.5g |
| Sugars | 9.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFJuice 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.
