John Myers
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Patatas Bravas with Aioli and Spicy Salsa
The perfect patatas bravas with aioli and spicy salsa recipe with a picture and simple step-by-step instructions.
Aioli:
- 1 tsp Sweet paprika
- 1 tsp Hot pepper
- 1 pinch Cayenne powder
- 1 tsp Salt
- Olive oil
- 3 Garlic cloves
- 1 Egg
- 1 tbsp Lemon juice
- 1 tsp Mustard medium hot
- 200 ml Sunflower oil
- Salt
Tomato salsa hot:
- 1 medium sized Onion
- 2 Garlic cloves
- 2 size Red peppers
- 3 tbsp Olive oil
- 1 tbsp Sugar
- 400 g Canned tomatoes cut into pieces
- 0,5 Lemon, juice
- 0,5 tsp Hot pepper
- Salt
- 1 tbsp Finely chopped parsley
Potatoes:
- Peel the potatoes and cut them into cubes of the same size, 2.5 – 3 cm. Put these in a bowl, sprinkle with the spices and drizzle about 4 – 5 tablespoons of olive oil. Then mix everything together well and marinate the potato cubes in them until the oven has heated up to 240 °.
- Mix the potato cubes well in the bowl again, transfer to a heat-resistant dish and put it on the 2nd shelf in the oven. The cooking time takes approx. 15 minutes. During this time, turn the potatoes a little bit. They should be nice and crispy all around.
Aioli:
- Beat the whole egg in a narrow, taller vessel. Skin the garlic cloves and also press them into them. Add lemon juice, mustard and 0.5 tsp salt and puree everything with the hand blender. When it starts to get creamy, slowly pour in the oil in small amounts and in small steps and continue to puree. This continues until the oil is used up and a creamy garlic mayonnaise is created. The aioli should be consumed fairly quickly. It can be kept for 1 week if refrigerated. Only use a really fresh egg for the preparation!
Tomato salsa:
- Peel the onion, cut into very small cubes (if necessary, chop it lightly). Skin the garlic, finely chop. Wash the peppers, remove the stalk, cut in half and remove the seeds. Cut diagonally into fine strips and then into very small cubes. Sweat everything in olive oil until translucent. Sprinkle with a tablespoon of sugar and let it caramelize. When it starts to get color, immediately deglaze with the canned tomatoes, season with everything and simmer at a reduced temperature until the liquid has boiled off and a jam-like mass has formed. Finally fold in the finely chopped parsley. The salsa can be kept well in the refrigerator.
- The salsa can be served hot or cold. It goes well not only with potatoes, but also with meat and fish.
Epilogue:
- If you like, you can of course deep-fry the potatoes …. But I chose the slightly lower-calorie variant and cooked it in the oven. It didn’t affect the taste or the result.
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