It's one of my fav Spanish tapas: Patatas Bravas, well with a few twists, as I never stick to the rules 😉
This one might not be extremely healthy, but it's deliciously spicy and amazingly crunchy 😋
🍽 Serves 2-3
🕘 1h
Ingredients
1-1.5 kg potatoes
2 Tbsp extra virgin olive oil
1 tsp salt
Salsa brava:
½ cup mayo I used organic mayo @ceresorganics
¼ cup tomato sauce/ketchup
½ Tbsp chilli powder
1 big pinch of salt
1 tsp paprika powder
1 tsp extra virgin olive oil
1 tsp garlic powder
½ tsp vegetable stock
Instructions
To prepare the potatoes: scrub them if dirty and rinse. Place the potatoes in a large pot filled with water and a big pinch of salt. Make sure all the potatoes are covered. Bring them to boil and continue cooking until the potatoes are soft (check the biggest potato with a fork). Approx. 20-25min. Preheat the oven to 200’C.
Drain the potatoes, place them in a large bowl. Add olive oil (1-2 Tbsp) and 1 tsp salt. Mix well, but carefully.
Place the potatoes on a baking tray and smash them with a glass (see video). Place them in the oven and bake for 30min until golden and crispy. If your potatoes are smaller, they will need less time, 20-25min might be enough.
To make the sauce: In a medium bowl mix mayo, tomato sauce, chili powder, paprika, vegetable stock, garlic powder, olive oil and salt.
Remove the potatoes from the oven. Let them cool for a few minutes. Serve in a bowl covered with salsa brava.
Enjoy!
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