These cubes of roast potato are bathed in a moreish spicy sauce,
traditionally served as a tapas dish here I have teamed them with
aioli that would be perfect as part of a tapa selection or as a pre-
dinner nibble with drinks.
If serving as a pre-dinner nibble, place a few cubes of potato on
ceramic Asian soup spoons and top with a small dollop of aioli on top – if serving this way cut the potato smaller so that you can get three or four pieces on each spoon and so they are easy to eat.
I also serve patatas bravas alongside roast meat or chicken and
leftovers are delicious reheated for breakfast and served with a poached egg or try them as a brunch dish.
Homemade mayonnaise is a treat that should not be overlooked and once you have made it once you will wonder why you don’t make every time you want mayonnaise because it is easy and so, so
delicious and tastes nothing like the commercial stuff.
Aioli is just garlic mayonnaise, so if you don’t want the garlic omit for a plain mayo or add other flavourings of your choice – chopped herbs, harissa, capers, dill pickles or use as a base for seafood,
tartare or cocktail sauce.
The secrets to making homemade mayonnaise are:
- Have all ingredients at room temperature;
- Use fresh eggs – I always choose free-range which I buy from Verry Eggs at the Farmers’ Markets – they taste so much better and give the mayonnaise a great colour; and
- Add the oil very slowly – especially at the beginning – if you add it too fast the mayonnaise will split. I don’t think you can add it too slowly.
I like to use a combination oils as I have in the recipe below but you can use any oil of your choice, just remember that it will affect the flavour of the mayonnaise.
The spicy tomato is also fabulous tossed through other vegetables I have tried it with cauliflower, broccoli and zucchini with good results – so this is a recipe of many parts with many uses. Enloy.
Patatas Bravas with Aioli
For a more mellow aioli, use roasted or Confit Garlic.
If you don’t want a spicy tomato sauce omit the chipotle flake and to give the dish some heat flavour the mayonnaise with harissa.
1kg potatoes, cut into bite-sized pieces
salt and freshly ground black pepper
SPICY TOMATO SAUCE
1 medium (about 150g) onion, chopped
1 clove garlic, finely chopped
440g can diced tomatoes
1 tbsp tomato paste
1 tbsp white wine vinegar
1 tsp Orcona Chipotle Flake
1 bay leaf
AIOLI (GARLIC MAYONNAISE)
2 free-range egg yolks
1 whole free-range egg
1 clove garlic, crushed
1 tbsp freshly lemon or lime juice or white wine vinegar
1 tsp Dijon mustard
½ cup olive oil
1- 1½ cups rice bran or other neutral flavoured oil
salt and freshly ground black pepper
1 Preheat oven to 200°C
2 Place potatoes, 2 tbsp oil and salt and pepper to taste in a bowl and toss to coat. Tip potatoes in a roasting dish in a single layer and roast, tossing after 20 minutes, for 30-40 minutes or until
3 Meanwhile, place 1 tbsp oil and onion in frying pan over on a medium heat, cover and cook, stirring occasionally, for 10 minutes or until onion softens and is translucent. Add garlic and cook for 1 minute longer or until fragrant.
4 Add tomatoes, tomato paste, vinegar, chipotle flake and bay leaf, bring to simmering, partially cover and simmer, stirring
occasionally, for 30 minutes or until sauce reduces and thickens.
Remove bay leaf and discard.
5 Transfer sauce to a blender and pulse to make a smooth sauce. Season to taste – add vinegar, salt and pepper, if necessary.
6 Transfer potatoes to a clean bowl or serving dish, pour over tomato sauce, toss to coat and keep warm until ready to serve.
7 To make aioli, place egg yolks, egg, garlic, lemon or lime juice or vinegar and mustard and process to combine – the mixture should be well combined and creamy. With machine running, very slowly drizzle in olive oil then rice bran oil until aioli emulsifies.
Season to taste with salt and ground black pepper.
Happy cooking and eating.
Recipe by Rachel Blackmore
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Other potato recipes you might like to try:
Cheesy Potato Stacks
Potato, Onion & Caraway Cake