In the summer we love making smaller, tapas dishes. I go to Spain many times every year and this Rick Stein recipe is the closest we can get to the real deal. We love the traditional (slightly chavvy) Spanish topping of mayonnaise poured over the potatoes...it doesn't look pretty, but it tastes great.
Rick Stein's Patatas Bravas (from bbc.co.uk/food)
Ingredients (for the sauce):
- 3 tbsp olive oil
- 1 tsp smoked paprika
- Half tsp crushed dried chilli flakes
- Half tsp tabasco sauce
- 1 tbsp red wine vinegar
- 125ml tomato sauce (Lidl do a great carton)
- 1.5kg floury potatoes (Maris Piper always good)
- 180ml olive oil, for shallow frying)
- Heat the 3 tbsp olive oil over a low heat, add the paprika, chilli flakes, tabasco and vinegar and mix. Stir in the tomato sauce and season with salt and pepper.
- Cut the potatoes into small, evenly-sized pieces. Drop into a pan of salted water and cook for 6-7 minutes. Drain.
- Heat the olive oil and shallow fry the potatoes until crisp and golden brown.
- Spoon the potates into small individual serving plates - now add the mayo!