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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.

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 blow-your-head-off 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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