Makes: 4-6 portions
Prep Time: 40 mins
Cook time: 10 mins
Things you need:
Salsa Brava
150g Onion diced
4 Garlic cloves minced
10g Sweet smoked Spanish paprika (dulce)
6g Hot smoked Spanish paprika (pimenton)
1 Tbsp tomato puree
15g All purpose flour
20-30ml Extra virgin olive oil
250ml Chicken stock
10ml Sherry vinegar
Salt to taste
Potatoes
900g Russet potatoes cut into bite size pieces
200-300ml olive oil
Salt to taste
Steps
Make the bravas sauce by sauteing the onions and garlic with a good pinch of salt in the oil for 7 mins on a medium heat until just starting to brown.
Turn the heat down to low and add both paprikas. Stir for 30 seconds then add the tomato paste and cook for 1 mins until darkened. Add the flour and cook out for 1 min. When it's all combined add the stock and bring up to the boil. Simmer and cook over medium heat for 1-2 mins. Stirring as you go. Once thickened transfer to a blender and blitz until smooth. Add the sherry vinegar to thin out a touch and add some acidity. Season to taste and set aside.
Wash some of the starch off the potatoes as per the video. Boil the potatoes in a pot of salted water for 5 mins. Then let it sit in the pot for a few mins. Drain and let steam for 1 min.
Heat up oil in a skillet and cook the potatoes in batches for 7-10 mins until golden brown all over as per the video. Drain on to kitchen paper season with salt and plate up. Drizzle the bravas sauce all over the top and crack open a cold beer. Enjoy.
Kommentare