Patatas Bravas
Over a year ago
3,190 views
Ingredients
- 1 kg new potatoes. halved
- 1 can chopped tomatoes
- 1 large Spanish onion, finely chopped
- 3 Cloves garlic. crushed
- 1 tbsp olive oil
- 1 tsp spanish smoked paprika
- 2-3 fresh chillis, finely chopped or Dried chilli flakes to taste
- 1 tbsp Red wine
- pinch salt and freshly ground black pepper
- 2 tbsp alioli
Accompaniment
SponsoredMondavi Woodbridge Shiraz
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Description
Have had many variations on this recipe, but this version remains our family favourite
Method
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1
1. Heat the oil in a medium sized pan over a medium heat. Fry onions until softened (about 5 minutes), then add garlic and fry for another 2 minutes. Add paprika, chillis, salt & pepper and heat through to release paprikas flavour.
2. Add the tomatoes and wine. Cover and cook on low heat for about 20 minutes until the sauce has darkened and tomatoes pureed, stirring occasionally and added water if dries out. Turn off heat and leave on stove with lid on while you cook the potatoes.
3. Heat the deep fat fryer to low heat of 150C and cook the potatoes until they have started to become golden brown.
Remove from the fryer and place on a baking tray lined with kitchen roll.
4. Turn up the heat on the fryer to 190 C. When ready return the potatoes to fryer and fry for approx 5 mins until they are well browned and crispy.
5. Whilst potatoes are cooking gently heat through the sauce.
6. Turn out the potatoes onto kitchen paper, then place in a serving dish. Pour the tomato sauce over the potatoes and top off with a few spoonfulls of aioli and a sprinkling of paprika.
7. Serve.
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