The native Spanish dish, Patatas Bravas. This recipe shows how you can create spicy potatoes, paired with the spicy flavours of paprika and choricero pepper paste to give an underlying depth of heat.
- Peel and chop the garlic and onion and tomato separately.. Heat the oil in a pan and fry the onion for 10 minutes over a low heat with 1 tsp of Maldon Smoked Salt. Add the garlic and tomato and stir and cook for 20 minutes.
- Fill a deep bowl with cold water. Peel and cut the potatoes into eighths or chunks measuring about 3 cm. Leave the potato chunks in the cold water and set aside.
- Add the choricero pepper paste and paprika to the sauce, stir and leave to cook. Mix the flour into the broth until it has completely dissolved. Add it to the frying pan, stir and leave to cook for 10 minutes. Blend the mixture and leave it to one side, still hot.
- Heat the oven to 60ºC, and prepare a flat tray with several layers of absorbent kitchen roll. Heat a deep, narrow pot over medium heat with plenty of oil. Drain the potatoes and make sure they are completely dry—this is important so that the oil does not splash, to avoid burns.
- When the oil is very hot, turn up the heat and fry the potatoes in four batches (this is important to make sure they are crispy) for 2-3 minutes until they are slightly golden brown. Check the cooking point before removing them with a skimmer and placing them on the tray with the kitchen roll so they finish draining. Repeat until all the potatoes have been fried. Between each batch of frying, keep the potatoes warm by inserting the tray into the preheated oven. Serve the potatoes with the spicy sauce on top. Add mayonnaise/Aioli on top and Maldon Salt flakes to taste.