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Patatas Bravas

Crispy potatoes with a spicy tomato sauce and a creamy black garlic sauce add extra depth and a rich umami flavor.A classic with a bold twist.

Ingredients

Panko
Olive oil
700gPotatoes (peeled)

1units.itemsOnion (chopped)
1Cayenne pepper
3Sunflower oil
2Garlic (chopped)
1Smoked paprika powder
Sugar
Pepper and salt
1Water
6Cherry passata

17gEgg yolk
0.5Mustard
180mlNeutral oil
2Black garlic

Preparation

  1. Peel the potatoes, cut into cubes of about 4 cm and boil until just tender (about 8 minutes).
  2. Let the potatoes steam dry for at least 10 minutes.
  3. Toss them with a little oil and add a small amount of panko.
  4. Let this rest for about 2 minutes.
  5. Deep-fry the potatoes for about 4 minutes until golden brown. For extra crispiness: first fry for 5 minutes at 160 °C, then finish at 180 °C.

  1. Blend all ingredients with an immersion blender until smooth. If the sauce is still too thick, thin it with a little extra water.
  2. Optionally strain the sauce for an extra smooth result.

  1. Mix the egg yolk with the mustard and garlic.
  2. Whisk well until combined.
  3. Slowly add the oil while whisking until a smooth mayonnaise forms.