Patatas bravas with spicy sauce
Parboiled then fried baby potatoes with a smoked paprika, tomato and pepper sauce.
Active time35 min
Cooking35 min
Total1 h 15 minResting : 20 min
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Ingredients
- 2 garlic clove
- 20 ml fresh flat-leaf parsley
- 1 tsp mild Korean gochugaru chilli powder
- 1000 g baby potato
- 250 ml ready-to-use vegetable stock
- 20 ml tomato paste
- 2 tsp potato starch
- 63 ml extra virgin olive oil
- 1000 ml vegetable frying oil
- 2 tsp smoked paprika
- 2 tsp Turkish red pepper paste, biber salçası
- 1 pinch of ground black pepper — optional
- 1 pinch of fine salt — optional
- 1 tsp red wine vinegar
Preparation
Wash the baby potatoes, put in a saucepan and cover with water. Bring to a simmer and cook for about 15 min until a knife slides in easily. Drain and cool for about 20 min. Dry their surfaces thoroughly.
1000 g baby potato- saucepan
- knife
- sieve
- thick protective towel
While the potatoes cook, peel and lightly crush the garlic cloves. Cook in the olive oil in a small saucepan until lightly golden, then remove the cloves. Stir in the tomato paste, pepper paste, paprika and gochugaru. Gradually pour in 200 ml stock. Mix the starch with the remaining 50 ml stock, add and heat, stirring until thickened. Stir in the vinegar and remove from the heat.
2 garlic clove1 tsp mild Korean gochugaru chilli powder250 ml ready-to-use vegetable stock20 ml tomato paste2 tsp potato starch63 ml extra virgin olive oil2 tsp smoked paprika2 tsp Turkish red pepper paste, biber salçası1 tsp red wine vinegar- knife
- chopping board
- saucepan
- kitchen tongs
- spoon
- mixing bowl
Put the frying oil in a suitable deep saucepan without exceeding its safe fill limit. Heat to 180 °C. Halve the cooled potatoes and gently squeeze the edges to roughen them. Fry in small batches until golden and crisp. Lift out with a slotted spoon, drain and add the optional salt and pepper.
1000 ml vegetable frying oil1 pinch of ground black pepper — optional1 pinch of fine salt — optional- large stockpot
- cooking thermometer
- knife
- chopping board
- slotted spoon
- plate
Wash and finely shred the parsley. Arrange the potatoes on a platter, spoon over the brava sauce and scatter with parsley. Serve immediately while crisp.
20 ml fresh flat-leaf parsley- knife
- chopping board
- plate
- spoon
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration