September 07, 2017
Fresh Tomatoes, Side Dishes, Fruit,
Tomato, Vegetables, Peppers, Potatoes , Portuguese, Spanish, Small Batch Cooking, Entertaining, Sunday Dinner, Weeknight Meals, Deep Fry, Oven Roast, Stove Top, No Eggs, Make it from scratch, Spicy, Kosher Meat more
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"This classic Spanish/Portuguese batatas (patatas) bravas recipe is a delight to eat, with perfectly crunchy hand-chipped potatoes smothered generously in brava sauce and punchy alho e olio. To make this dish vegetarian, simply swap the chicken stock for vegetable stock when making the brava sauce."
Preheat the oven to 165°C/gas mark 3
To begin, make the alho e olio. Rub the garlic bulb with oil and salt, wrap in tin foil and roast in the oven for 1 hour. Meanwhile proceed with making the brava sauce.
Cook the blended tomatoes with 2 tbsp olive oil over a low heat until the mixture has reduced to 500 ml (2 cups). Set aside
Blend the spring onion, garlic, chillies, choricero pepper (or other dried chili of choice, such as dried pasilla, etc.) and red pepper with arbequina oil (top quality olive oil) to a smooth paste.
Cook out the paste in a pan with a dash of olive oil. Stir in the honey, then deglaze with the vinegar.
Add the flour and cook out slowly. Add the tomato sauce, tomato purée and chicken stock and simmer for 30 minutes before blending to a smooth sauce.
Squeeze the roasted garlic out of the skins into a blender.
Add the raw garlic cloves and egg yolks, blend to a paste for a minute or two, then slowly drizzle in the oil until it emulsifies. Add salt and parsley to season
Preheat a deep-fryer to 175°C
Chip the potatoes into thin pieces using a paring knife
Fry the potatoes slowly until crunchy on the outside and soft on the inside. Drain and excess oil on paper towels and season with sea salt.
Serve hot, covered in both sauces and sprinkled with chopped parsley and flaky sea salt.
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