with a spicy tomato sauce and garlic aioli
Here is my version of patatas bravas. This dish is a perfect accompaniment to your tapas night or on its own as a comfort meal.
Wanna spice it up a bit? Try adding pieces of chorizo to the potatoes, you won't be disappointed by the smokey and salty flavours.
Preheat the oven to 180°C. Peel the potatoes and cut them into small cubes. Put them into a saucepan with a pin of salt and boil for roughly 10 minutes, until the potatoes are soft enough that a fork can go through them. Drain the potatoes and set them aside.
Wrap half of a bulb of garlic in tinfoil and place it on an oven tray. Put it into the oven for 10 minutes, until it is soft and the flesh is melting out. This will be used to make your garlic aioli later.
Meanwhile, put the drained potatoes into a frying pan with a glug of olive oil. Add in 1tbsp of your paprika with a pinch of salt and pepper. Stir the spices so each cube of potato is coated. Fry the potatoes for 10-15 minutes, until the outside is crispy. Make sure you are continually stirring the pan so that the potatoes don't stick to the bottom!
Time to make the tomato sauce! Dice up the 3 cloves of garlic and fry them for a couple of minutes. Once they have turned light brown add in your chopped up chilli. Next, stir in the passata and the rest of the paprika. Keep the sauce on a low heat, stirring occasionally.
Spoon your mayonnaise into a small ramekin. Once the roasted garlic bulb is ready, squeeze out the flesh into the bowl and stir it into the mayonnaise. Add the teaspoon of lemon juice and season with salt and pepper.
Once the potatoes are fried and crispy, place them into a serving bowl. Drizzle your spicy tomato sauce over the top and then dollop on the garlic aioli. Finish with a sprinkle of roughly chopped parsley.