Delightful Patatas Bravas A Recipe Reimagined

Indulge in the perfection of Patatas Bravas, often dubbed spicy potatoes, a cherished gem among tapas menus. Yet, too frequently, they suffer the fate of becoming a mere carby afterthought—a plate of limp starch seemingly designed solely to appease the aftermath of croquetas and jamón indulgence. Nevertheless, when executed with finesse, with the potatoes sizzling hot and tantalizingly crisp, and the sauce exquisitely rich and piquant, these culinary wonders ascend to claim their rightful place as the star attraction.

Preparation: 15 minutes

Cooking: 45 minutes
Serving: 4-6
500g of waxy potatoes
300ml of olive oil (or a delightful fusion of 150ml of olive oil and 150ml of neutral oil)
Salt

1 small onion
1 red chilli - as fiery or mild as your heart desires
1 x 400g tin of chopped tomatoes
½ tsp of sugar
½ tsp of salt

1 tsp of smoked paprika
2 tbsp of sherry vinegar
1 egg
1 garlic clove, peeled and crushed
Chives, for garnish (optional)

1 A Tribute to the Spuds ...

Opt for waxy potatoes to grace this dish, for they shall retain their shape, eschewing disintegration under the weight of the sumptuous sauces (though, truth be told, any variety will suffice). Notable waxy varieties in the UK include Maris Peer, Charlotte, Anya, and any potato sold as a salad type. Peel and dice them into approximately 2cm cubes.

2 ... and the Cooking Method

Traditionally, the potatoes for Patatas Bravas undergo frying, but my penchant leads me to roast them, granting greater control and preserving their crispy splendor. Preheat the oven to 220C (200C fan)/425F/gas 7. Once it attains the desired temperature, add two tablespoons of olive oil to a roasting tin, then place it in the oven for five minutes to warm.

3 Roast the Potatoes ...

Retrieve the tin from the oven, introduce the potatoes, lightly season them with salt, and employ tongs or a large spoon to coat them thoroughly in the warm oil. Bake for about 45 minutes, or until they emerge crisp and gloriously golden, stirring midway to ensure even coloring.

4 ... or Sauté Them

Should your heart prefer the allure of fried potatoes, peel and parboil them in salted water until nearly, but not entirely, cooked – the duration depends on the size of the potatoes, likely taking 10-15 minutes. Drain, return to the hot pan for steam drying, and then cut them into 2cm cubes. Fry these in an abundance of olive oil over medium-high heat, stirring regularly, until they attain a resplendent golden hue.

5 Now, the Symphony of Sauces

In the meantime, craft the tantalizing sauces. Finely chop the onion after peeling it. In a heavy-bottomed pan, set on a medium heat, add two tablespoons of olive oil and sauté the onion, stirring frequently, until it adopts a glorious golden hue and turns tender—approximately seven minutes. During this time, prepare the chilli by trimming its edges, discarding the stalk, seeds, and pith if desiring a milder experience, and finely dicing the flesh.

6 Torn Between Tinned or Fresh Tomatoes?

Add the chopped chilli to the onions and sauté for another couple of minutes, then introduce the tomatoes. While in season, six fresh, peeled plum or other large ripe tomatoes could be a splendid alternative—peel them by cutting a small cross around the stem, submerging them in boiling water for a minute, then draining and skinning them before chopping. Stir in the sugar, salt, and smoked paprika.

7 Bestow Splendor Upon the Tomato Sauce

Allow the sauce to reach a gentle boil, then reduce the heat and let it simmer, stirring periodically, for about 20 minutes until it thickens to a luscious, dark consistency. Remove from the heat, infuse a tablespoon of sherry vinegar, and adjust the seasoning if needed. Keep the sauce covered, maintaining its warmth until ready for serving.

8 Conjure the Allioli

If you wish to embrace the (optional) allure of allioli, combine the egg, garlic, remaining tablespoon of vinegar, and a tablespoon of olive oil in the small bowl of a food processor (or use a large bowl with a whisk or hand blender). With the motor humming, slowly drizzle in the remaining 200ml or so of olive oil (or, if the bitterness of large olive oil quantities displease your palate, mix olive and neutral oil) until the allioli assumes the consistency of double cream. Season to taste.

9 Final Flourishes

Gently take the cooked potatoes out of the oven (or frying pan), bestow a dash of salt upon them, and layer them atop the serving plate generously smothered with the inviting tomato sauce (warm it up if needed). Crown the potatoes with a luscious dollop (or several petite dollops) of allioli, and for a finishing touch, grace them with a sprinkling of chives, should your culinary heart desire. Serve immediately, for this delight is meant to be savored in all its gloriously crispy, piquant splendor.