A travel and lifestyle blog

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.

I thought I would make some and they went well so I decided to share. This probably isn't going to be the most authentic way possible to make them so yanoo, apologies in advance...well half hearted apologies anyway...

I had never had patatas bravas as wedges before until my trip to Barcelona and the tomato sauce was much hotter and more concentrated than I was used to as well...but they were that much nicer that I wanted them at home.


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.

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