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Friday, 7 July 2017

Spanish tapas: patatas bravas

I love patatas bravas; fiery tomato sauce and cooling garlic mayonaise - so so good. I've eaten so many carbs in my life its actually a bit traumatic to think about it...the thing is though, they're so bloody delicious haha, so I'm definitely not going to stop anytime soon.

The best bit about them is the fiery tomato sauce so I thought I would recreate it and share the different variations I love. This probably isn't going to be the most authentic way possible to make them so yanoo, apologies in advance.

I had never had patatas bravas as wedges before until my trip to Barcelona and they were incredible. I genuinely think back at how good they were and I wish I lived there so I could just have them brought to me all the time haha. Wow, I just read that sentence and I sound so greedy. Actually do you know what? I am really greedy and I've made peace with it haha.


Usually patatas bravas comes in little cubes, with a tomato sauce and no garlic mayo so I've put the recipe together for that version as well but I would definitely recommend the wedges and the thicker sauce - they are hands down the best patatas bravas I've ever eaten (and as a carb-lover I don't say that lightly).

So for the super-hot patatas bravas you will need:
4 potatoes
tomato paste
Birds eye chilli or two large chillis
1/2 tsp of Cumin
1/2 tsp of Cayenne Pepper
Salt and Pepper
1 tsp of olive oil
Garlic
Light mayo

Cut the potatoes into wedges and drizzle oil over them. Mix thoroughly and add salt and pepper. Place in the oven (~200 degrees) for 35-40 minutes until they look like this:


Add all the ingredients (except the garlic and mayo) in a blender and blitz until you get a thick paste like so:


Mix the garlic and mayo together in a small plate ready for dipping:


And assemble:



I ate these all in one sitting. I hope your impressed haha. They really are so good.


Also check out the cute little critter photobombing that one ^^

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