Patatas bravas is a dish native to Spain, often served as a tapa in bars. It typically consists of potatoes that have been cut into about 2 centimeter irregular shapes and then fried in oil and served warm with a sauce such as a spicy tomato sauce. This is our version that we came up with for a recent Tapas event at Poachers. They are perfect to serve on their own but also lends itself to being paired with Fish such as Brill or Turbot (on the bone preferably).
Tablespoon garlic puree
800g chopped tomatoes (concasse style i.e. skins off)
1 teaspoon diced red chilli
2 bay leaves
½ teaspoon thyme
½ teaspoon dried oregano
1 onion, finely diced
1 red pepper, deseeded and diced
100ml dry white wine
1 ½ tablespoons castor sugar
1 ½ teaspoons paprika
3 large potatoes (Rooster or Maris Pipers)
In a large pan, add a little olive oil and sweat out the garlic for a minute, then add the tomatoes and cook gently for 5-6 minutes.
Add the chilli, bay leaves, thyme & oregano and cook for a further 5 minutes until reduced & thickened.
In another pan, sauté the onion & red pepper until soft and add the white wine and reduce until there is almost no liquid left. Add the tomato mix along with the sugar & paprika and simmer for a couple of minutes.
Add sugar if needed.
Add enough of this mix to cover the crispy patatas. Serve with a sprig of coriander