Grilled Potatoes With Spicy Tomato Aioli Patatas Bravas Recipes

PATATAS BRAVAS SPANISH POTATOES WITH SPICY TOMATO AïOLI

Steps:

• Prepare potatoes: Peel (if desired) and cut into 1 inch (2.5cm) cubes and cover with cold water for an hour or up to 24 hours. If you're leaving it longer, add a splash of vinegar to prevent them from turning brown. Drain.
• Parboil potatoes: Add 2 teaspoon salt and 2 teaspoon baking soda to a pot of water. Once it's boiling, add in the cubed potatoes. Let them boil for 2 minutes before draining. After draining, pour them back into the pan, along with 1 tablespoon olive oil and shake the pan. Now pour them onto a cooling rack to completely dry and cool.
• Prepare the oil: In a large skillet or deep-fryer, pour in high-temperature oil. The oil is hot enough when it sizzles around the back of a wooden spoon or testing one potato cube (If you want to roast them in the oven, see instructions in blog post).
• Fry the potatoes: Once hot enough, add potatoes but do not over crowd. Work in batches if needed. Fry for about 5-7 minutes or until golden. Drain on paper towel and sprinkle with the spices. Sprinkle with fresh parsley, if desired.
• Tomato aïoli: Mix all the ingredients together, tast and adjust seasoning as needed.

GRILLED POTATOES WITH SPICY TOMATO AIOLI (PATATAS BRAVAS)

Steps:

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain and let cool and cut each potato into 3/4-inch thick slices.
• Heat the grill to high.
• Brush the tomatoes with some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from grill when charred.
• Place the tomatoes, mayonaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated.
• Brush potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grilluntil lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.

PATATAS BRAVAS - POTATOES FOR THE BRAVE, SPANISH STYLE!

Steps:

• (Serves 10-12 with other dishes).
• Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, two types of paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
• To serve, preheat the oven to 200C/gas 6/fan oven 180°C Cut the potatoes into small cubes and pat dry with kitchen paper.
• Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
• Tip the potatoes into dishes and spoon over the reheated sauce.
• Sprinkle with the parsley. Serve with cocktail sticks.

PATATAS BRAVAS - BRAVE SPANISH POTATOES

Steps:

• AIOLI:.
• In mortar using pestle, or on cutting board with knife, mince and mash garlic to a paste with a pinch of salt.
• Whisk together yolk, lemon juice and mustard in a small bowl.
• Combine 2 oils and dribble it into yolk mixture a little at a time, whisking constantly until emulsified. (If aioli separates, stop adding oil and whisk until it comes back together, then resume adding oil.).
• Whisk in garlic paste.
• Season with salt and pepper.
• Refrigerate, covered, until ready to use.
• POTATOES:.
• Bring large pan of salted water to boil over high heat.
• Add potatoes and cook until tender (about 20 to 25 minutes).
• Drain and cool.
• Peel cooled potatoes and slice into rounds.
• Transfer to serving plate.
• In bowl, whisk together oil, vinegar, paprika, garlic and chili powder.
• Drizzle paprika sauce and aioli over potatoes.
• Refrigerate any leftovers for another use.