I am no expert on Spanish food but I have eaten and made plenty of Patatas Bravas. Often they are served with or without the addition of garlic mayonnaise and very good they are too. However I would urge you to give this version that incorporates the mayonnaise into the sauce, a try (a recipe taught to my brother by a Spanish chef in Brighton).
1 kg waxy potatoes
Extra virgin olive oil
Light olive oil for shallow frying
1 clove of garlic
1 teaspoon of Maldon salt
Pinch of Pimentón paprika
120ml of mayonnaise
1/2 teaspoon of ground white pepper
2 green cayenne chillies finely sliced
- Peel and cut the potatoes into 1-inch cubes and place in a bowl of cold water. If you have time to leave them for an hour or two then do so but if not just drain & dry thoroughly when you are ready to start cooking.
- Pour some extra virgin olive oil into a large, non-stick frying pan so that you have about 1cm in the bottom. Fry the potatoes in a single layer for 2-3 minutes. You want them to remain firm and to not take on any colour at this stage. Drain the potatoes, dry on paper towels and set to one side.
- Crush the garlic and stir this together with the ground white pepper into the mayonnaise.
- Heat the tomato sauce through and reduce it by 1/3 being careful not to let it catch on the bottom of the pan. Remove the pan from the heat and gradually whisk in the garlic mayonnaise. Warm this sauce through gently just before serving making sure it does not split.
- When you are ready to make your tapas heat a little of the light olive oil in a large non-stick frying pan and then shallow-fry the potatoes in a single layer for 4-5 minutes, turning them regularly, until crisp and golden brown. Drain the potatoes and dry them on paper towels.
- Spoon the potatoes into your serving plates, sprinkle with the Maldon salt & then drizzle over your warmed sauce – dust with a pinch of Pimentón and top with the chopped green chillies.
It is really important to serve the Patatas Bravas immediately whilst they are still nice and hot
This quantity should be enough for four people, maybe more depending on how many other tapas dishes you are serving.