Patatas bravas

aka patatas a la brava or papas bravas. Adapted from No Recipes and Felicity Cloake

Aioli
6 cloves garlic, finely grated
1 egg
2 splashes of lemon juice / sherry vinegar
pinch of sea salt
pinch of honey / sugar
olive oil

4 Yukon gold potatoes, chopped (~500 g)
300ml olive oil (or duck fat, if you can get it)
1 small onion, finely chopped
1 red chilli, finely chopped
smoked paprika, cayenne pepper/red pepper flakes/chili
400g tin chopped tomatoes
Chives, chopped, to serve

No Photo! I forgot the chives and overcooked the potatoes!

Bake the potatoes in olive oil for ~45 minutes at 200 deg C. Salt lightly and set aside. Fry onion and chili at medium heat in the fat of your choice until fragrant, then add the tomatoes, spices, and simmer 20 min. Add 1 spoonful of your acid. Taste. Mix with the potatoes. Top with chives.

Whisk garlic with olive oil separately. Mix the egg, 1 spoonful of lemon juice, salt, honey to this. Serve potatoes with a side of the aioli (aka garlic mayonnaise), with chorizo or chistorra.

~Jessica

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