Spicy potatoes

patatas bravas

  • Cook By: Fundació Alicia. Restaurant Les Cols
  • Theme: Meat dishes Influencer
  • Main Ingredients: potatoes
  • Serving Size: 4

For the potatoes

Ingredients

  • 8 ea Large potatoes
  • 1 L Olive oil (0.4% acidity)
  • Salt

Directions

  • 1 Peel the potatoes and cut them into pieces.
  • 2 Soak the potatoes in cold water for half an hour.
  • 3 Remove the potatoes from the water and dry them well.
  • 4 Cook in abundant olive oil at 100º C for 10 minutes.
  • 5 Remove the potatoes from the oil and set them aside at room temperature for serving.

For the milk mayonnaise

Ingredients

  • 50 ml Milk
  • 75 ml Sunflower oil
  • 1 clove Garlic
  • Salt

Directions

  • 1 Blend the milk and garlic with a pinch of salt using a cup blender. Slowly add the sunflower oil until a cream with the texture of mayonnaise is achieved.

For the “brava” tomato sauce

Ingredients

  • 15 g Hot Pepper Paste, Premium
  • 100 g Pureed ripe tomato
  • 1 clove Garlic
  • 0.5 g Smoked spanish paprika powder from la vera
  • 0.5 g Sugar
  • 0.3 g Ground black pepper
  • 10 ml Sherry vinegar
  • 5 g Extra-virgin olive oil
  • Salt

Directions

  • 1 In a frying pan with a dash of olive oil, fry the finely chopped garlic. Once the garlic softens and begins to brown, add the Spanish paprika and puréed tomato.
  • 2 Add the sugar and vinegar and simmer over low heat for about 30 mins or until the sauce reduces to half its initial volume.
  • 3 Add Hot Pepper Paste(Gochujang) and adjust the salt and pepper to taste.

Presentaion

Ingredients

Directions

  • 1 Fry the cooked potatoes in a saucepan at 180º C for a couple of minutes until they are browned and crispy. Remove from oil and drain the excess oil on kitchen paper towel, add a pinch of salt and serve on a presentation plate with the brava sauce and the garlicky milk mayonnaise.
TIP The vegetables should remain crisp. Vegetables may vary by season.