Patatas Bravas Spanish Potatoes With Spicy Tomato Aïoli Food

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, let cool and cut each potato into 3/4-inch thick slices.
• Heat the grill to high.
• Brush the tomatoes with the 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 the grill when charred.
• Place the tomatoes, mayonnaise, 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 the 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 grill until 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 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.

PATATAS BRAVAS HOME FRIES WITH ROASTED TOMATO AIOLI

Steps:

• Preheat the oven to 375 degrees F. Place a baking sheet in the oven.
• Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.
• Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

PATATAS BRAVAS

Steps:

• For the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minutes to rehydrate the saffron.
• Combine the mayonnaise, shallots, anchovy paste, garlic, 1/2 teaspoon salt and the saffron-vinegar mixture in a food processor; process until smooth. Transfer to an airtight container and refrigerate until ready to use, up to 2 days.
• For the spicy tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and saute until softened, 3 to 4 minutes. Stir in the tomato paste and 1 teaspoon salt and cook for 2 minutes, stirring occasionally. Add the chopped tomatoes and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 15 minutes. Serve immediately, or cool and refrigerate until ready to use, up to 2 days.
• For the potatoes: Place two baking sheets on oven racks. Preheat the oven to 425 degrees F.
• Cut the potatoes into halves or quarters, depending on size, to get roughly 1-inch pieces. Toss the potatoes with the olive oil and 1 tablespoon salt in a large bowl. Carefully pour half of the potatoes onto the first baking sheet; they should sizzle as they hit the pan. Repeat with the remaining potatoes on the second baking sheet. Roast, stirring halfway through, until the potatoes are tender and crispy, 40 to 45 minutes. (If some of the potatoes do not move when you stir them, do not force them; they will release from the pan when they have crisped up.) Let cool slightly.
• Spread one third of the tomato sauce on the bottom of a serving dish. Top with half of the potatoes. Spoon another third of the tomato sauce over the potatoes, and then top with the remaining potatoes and the rest of the tomato sauce. Dollop with the aioli, and sprinkle with the parsley and some paprika. Serve any extra aioli on the side.

PATATAS BRAVAS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

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.

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 - 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.