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Frisky & Saucey Batatas Bravas

Here's how you make Frisky & Saucey Batatas Bravas
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  • Servings: 2
  • Prep: 15-20m
  • Cook: 1.5m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • FOR PATATAS/BATATAS BRAVAS
  • 2 potatoes (large potatoes)
  • Vegetable oil, for deep-frying
  • Flaky sea salt
  • Alho e olio (this will make more than you need but you can keep refrigerated for up to 3 days)
  • 1 garlic bulb
  • 2 garlic cloves
  • 3 egg yolks
  • 2 1/4 cups oil (pomace oil, 500 ml, or cheaper brand olive oil)
  • Parsley (1 handful, chopped (plus a handful saved to garnish)
  • Salt
  • FOR BRAVA SAUCE
  • 1 1/2 pounds plum tomatoes (blended, 750 grams)
  • 6 1/2 tablespoons olive oil (make sure to use top quality extra virgin olive oil, arbequina olive oil is what is recommended. Arbequina is a top quality olive oil with very fresh pressed taste, if this product is not readily available, use a good quality extra virgin olive oil as listed, 100 ml, plus 2 tbsp to cook the tomatoes,)
  • Spring onions (1 bunch)
  • 4 garlic cloves
  • 3 chillie peppers (dried peppers, hydrated in hot water then drained)
  • 1 choricero pepper (dried pepper, hydrated in hot water then drained, or substitute with dried pasilla peppers or other dried chili of choice)
  • 3 ounces red bell pepper (1/2 pepper)
  • 5 1/2 tablespoons honey (80 ml)
  • 8 tablespoons cider vinegar (120 ml)
  • 3 tablespoons all-purpose flour (40 grams)
  • 1 teaspoon tomato purée
  • 3/4 cup chicken stock (200 ml)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven to 165°C/gas mark 3

  • Step 2: 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.

  • TO MAKE THE BRAVA SAUCE

  • Step 3: 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

  • Step 4: 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.

  • Step 5: Cook out the paste in a pan with a dash of olive oil. Stir in the honey, then deglaze with the vinegar.

  • Step 6: 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.

  • TO MAKE THE ALHO E OLIO

  • Step 7: Squeeze the roasted garlic out of the skins into a blender.

  • Step 8: 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

  • Step 9: Preheat a deep-fryer to 175°C

  • Step 10: Chip the potatoes into thin pieces using a paring knife

  • Step 11: 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.

  • Step 12: Serve hot, covered in both sauces and sprinkled with chopped parsley and flaky sea salt.

We hope you enjoy this recipe!

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