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Bravas Potato Recipe

Chef and meals author Claire Thomson, creator of this recipe, says, “So referred to as ‘Courageous Potatoes’ for the spicy, smoky sauce that comes with them. So, sure, I urge you to be daring with chili, garlic, and paprika. Which approach will you select to serve this traditional Spanish tapas dish: potatoes over gravy or gravy over potatoes?

“As with all well-known worldwide recipes, there are various interpretations. Cooks all around the nation in Spain, and in all places else past, will let you know unequivocally that it is their street or the excessive street. Plus, I I’ve it from an excellent dependable supply {that a} Spaniard would at all times combine bravas sauce, by no means depart it in items – however I will allow you to experiment I roast the potatoes as a result of it is simpler, however you possibly can , after all, fry them.

Components

  • 1 onion, finely chopped
  • 500g floury cooking potatoes
  • 120ml olive or sunflower oil
  • 4 garlic cloves, finely chopped, to style
  • 2 teaspoons chili flakes or cayenne pepper, to style
  • 2 teaspoons smoked paprika, plus further for serving
  • 0.5 tbsp purple wine vinegar or sherry vinegar
  • 1 can (400g) plum tomatoes, diced
  • 1 pinch of salt and freshly floor pepper, to style
  • 100 g aioli, to serve (store-bought or do-it-yourself)
  • 1 onion, finely chopped
  • 17.6 oz mealy baking potatoes
  • 4.2 cl of olive or sunflower oil
  • 4 garlic cloves, finely chopped, to style
  • 2 teaspoons chili flakes or cayenne pepper, to style
  • 2 teaspoons smoked paprika, plus further for serving
  • 0.5 tbsp purple wine vinegar or sherry vinegar
  • 1 can (400g) plum tomatoes, diced
  • 1 pinch of salt and freshly floor pepper, to style
  • 3.5 oz aioli, for serving (retailer purchased or do-it-yourself)
  • 1 onion, finely chopped
  • 17.6 oz mealy baking potatoes
  • 0.5 cup olive or sunflower oil
  • 4 garlic cloves, finely chopped, to style
  • 2 teaspoons chili flakes or cayenne pepper, to style
  • 2 teaspoons smoked paprika, plus further for serving
  • 0.5 tbsp purple wine vinegar or sherry vinegar
  • 1 can (400g) plum tomatoes, diced
  • 1 pinch of salt and freshly floor pepper, to style
  • 3.5 oz aioli, for serving (retailer purchased or do-it-yourself)

Particulars

  • Kitchen: Spanish
  • Sort of recipe: Tapas
  • Problem: Straightforward
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Serves: 4

Step-by-step

  1. Boil entire potatoes with their skins in properly salted water till tender. Drain them, allow them to cool, then peel them, discarding the skins. Reduce them into 2.5 cm (1 inch) cubes.
  2. Preheat the oven to 220°C/200°C fan/425°F/Fuel 7 and line a baking sheet with parchment paper.
  3. Drizzle the potato cubes in half the oil and an excellent pinch of salt and pepper. Roast them for 20 to 25 minutes within the sizzling oven, tossing them midway via when you like, till properly coloured and crispy across the edges. Take away from oven and put aside.
  4. In the meantime, warmth the remaining oil in a saucepan over medium warmth. Add the onion and sauté for 10 minutes till delicate and translucent. Add the garlic and prepare dinner for 2 extra minutes. Add the chili flakes (or cayenne pepper) and smoked paprika and prepare dinner for 30 seconds extra. Add the vinegar and prepare dinner till it evaporates.
  5. Add the tomatoes, properly seasoned with salt and pepper, then scale back the warmth to medium-low and simmer for 15-20 minutes till thick and wealthy. Test seasoning, alter with extra of something if wanted. Take away from warmth, however preserve heat.
  6. To serve, pile the whole lot on a big serving plate, both the sauce then the potatoes, or the potatoes then the sauce, coat the highest with aioli and sprinkle with a little bit further paprika.

Excerpt from Tomato by Claire Thomson (Quadrille, £22). {Photograph} by Sam Folan.

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