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Fiery potatoes (patatas bravas)

Fiery potatoes (patatas bravas)

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This classic tapas dish of fried or roasted potatoes takes its name from the sharp, fiery dipping sauce that makes them bravas (bold). This classic sauce includes hot guindilla chillies and chilli pepper.

Serves: 10
Skill level: Bit of effort

Spice level Hot

Ingredients

1 medium onion, diced
1tbsp oil
1/2 bay leaf
1 guindilla chilli
1tbsp flour
1tsp hot smoked paprika, chilli powder or cayenne pepper
100 ml (3 1/2fl oz) water
1.5 kg (3 1/4lb) Maris Piper potatoes, peeled
2 cloves garlic, crushed
Salt
Oil for frying
1 medium onion, diced
1tbsp oil
1/2 bay leaf
1 guindilla chilli
1tbsp flour
1tsp hot smoked paprika, chilli powder or cayenne pepper
100 ml (3 1/2fl oz) water
1.5 kg (3 1/4lb) Maris Piper potatoes, peeled
2 cloves garlic, crushed
Salt
Oil for frying

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Method

Heat the oil in frying pan. Add the onion and soften over a medium heat for a couple of mins before adding the bay leaf and guindilla chilli.
Cook for a further 2 or 3 minutes and then sprinkle on the flour and, stirring continuously, add the hot smoked paprika. Slowly add small amounts of the water, stirring continuously, until the sauce has the consistency of runny custard.
Allow to simmer very gently for 10 mins. Pass the sauce through a sieve and return to the heat.
If you are roasting the potatoes, preheat the oven to 230°C/450°F/gas 8. Cut the potatoes into small chunks and place in a lightly oiled roasting tin. Mix in the garlic, sprinkle with salt and roast for 20 mins or until crisp and golden.
To fry, cut the potatoes into thickish chips or 1/2cm (1/4in) slices and mix in the garlic. Season with salt.
Heat the oil in a large frying pan and fry the potatoes gently until soft, increasing the heat at the end to turn them golden. Drain.
Sprinkle the roasted or fried potatoes generously with the sauce and serve immediately.

Recipe from Tapas Made Easy by Tomas Garcia, (£7.99) www.newhollandpublishers.com.

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