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Serves
4 as part of tapas
Author Notes
Patatas Bravas with smoked paprika and tomato sauce
My obsession with patatas bravas only got deeper after visiting Inopia , an outstanding tapas bar in Barcelona, this summer. It was not a very fancy looking place at all, plastic tables, and writing on the walls, but the food was by far the best tapas I ever ate by a long shot. The patatas bravas at Inopia are fantastic. It’s the quality and cut of the potato that makes them so – golden, thin, discs of crunchy, salted, roast potato; soft and fluffy inside. I remember that more than the sauce, which was still great to my recollection - sufficiently spicy and rich. The most depressing bravas have to be when you just get a bowl of miniature roast potatoes with a watery tomato puree on top. Anyhow, these are far from it and are my homage to that dish at Inopia.
The list of ingredients for the sauce if pretty flexible, mix the quantities to your own preference. You want to end up with a tangy orange coloured sauce with a thick rich consistency. I taste as I go and the quantities can change regularly.
—Lucie
Ingredients
- For the potatoes:
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3
large maris piper potatoes
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100 milliliters
rapeseed oil (or olive oil)
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Pinch
Sea Salt
- For the paprika sauce
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2
Shallots
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2
Garlic
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2 tablespoons
Mayonnaise
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5 tablespoons
Good tomato sauce (or ketchup)
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1 teaspoon
Sherry, such as Manzanilla (or good quality sherry vinegar)
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2 teaspoons
Paprika
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2 teaspoons
Smoked Paprika
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1 teaspoon
Cayenne Pepper
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1 teaspoon
Tabasco
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1
Lime, Juice of
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1 tablespoon
Olive oil or rapeseed
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Pinch
Sea salt and Black Pepper
Directions
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Bring a large pan of salted water to the boil on the hob and pre-heat the oven to 190 degrees C. Add 100-150ml rapeseed or olive oil to a high sided baking tray and place in the oven to heat up.
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Peel the potatoes and cut them in half. Place in the boiling water for 4 minutes to part boil them.
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Drain and cool. When cool slice the potatoes into half a centimetre thick discs.
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Add the potatoes to the hot oil in the oven, turn so they are sufficiently coated, and season with a few pinches of sea-salt. Cook for approximately 35 minutes, turning half way through, until they are crisp and golden.
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Whilst they are cooking make the sauce. Peel and finely chop the shallots and garlic and shred the thyme leaves. Heat a tablespoon of olive oil in the small pan over a medium heat and add the garlic, shallots and thyme. Cook for 3 minutes until soft and remove to cool.
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Mix all the remaining sauce ingredients together and add the cooled shallots, garlic, and thyme. Taste and adjust to your preference.
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When the potatoes are a golden colour remove from the oil and drain on kitchen paper. Lay out on a flat serving plate and dollop the paprika sauce all over the top.
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