{"id":38822,"date":"2020-05-26T12:07:59","date_gmt":"2020-05-26T11:07:59","guid":{"rendered":"http:\/\/estrellauk.hacce.com\/?post_type=recipe&#038;p=2396"},"modified":"2021-07-01T09:36:01","modified_gmt":"2021-07-01T08:36:01","slug":"patatas-bravas","status":"publish","type":"recipe","link":"https:\/\/estrellagalicia.com\/gb\/recipe\/patatas-bravas\/","title":{"rendered":"Patatas Bravas"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.6666%\">\n<p>The team at Barr 44 have travelled the length and breadth of Spain to bring you this award-winning Patatas Bravas recipe. They\u2019ve spent many hours trialling different types of potatoes and sauce recipes to get it just right. And of course, the age-old question, how to plate your patatas bravas? The team firmly believe you should enjoy your crispy patatas with both sauces, use your bravas sauce as a base, then your crispy patatas and alioli on the side.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"EG UK | Patatas Bravas with Bar 44 and Estrella Galicia\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/6i4I84lnWZk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<p><strong>FOR THE POTATOES<\/strong><\/p>\n\n\n\n<p>1. &nbsp;Scrub the potatoes in water until clean. Peel them or don\u2019t, it\u2019s up to you, the skins are equally tasty when crispy.<\/p>\n\n\n\n<p>2. &nbsp;Dice the potatoes into a medium cube (2.5cm), then rinse and soak in water for 30 minutes.<\/p>\n\n\n\n<p>3. &nbsp;Place in pot of cold salted water, bring to the boil then turn down to simmer. Cook until a fork just goes into the potato but still has a little resistance.<\/p>\n\n\n\n<p>4. &nbsp;Drain, leave to cool until dried out. Chuff the potatoes in a colander like you would a roast potato, to get fluffy edges. The more you do this, the crispier the result.<\/p>\n\n\n\n<p>5. &nbsp;If you can plan ahead, it\u2019s great to chill them at this point, overnight if possible.<\/p>\n\n\n\n<p>You now have two options depending on the equipment you have available in your home kitchen.<\/p>\n\n\n\n<p><strong>Option 1: Triple cooked method<\/strong><\/p>\n\n\n\n<p>6. &nbsp;Heat mild olive oil in a deep fat fryer at 130 \u00b0<strong>C<\/strong>&nbsp;in the fryer. Fry the potatoes in this once up to temperature, until lightly coloured on the outside, for around 5-7 minutes.<\/p>\n\n\n\n<p>7. &nbsp;Cool again and refrigerate overnight.<\/p>\n\n\n\n<p>8. &nbsp;When you are ready to serve, heat the oil to 185\u00b0<strong>C<\/strong>, then fry the potatoes again until perfectly crispy and golden but still soft and fluffy in the middle.<\/p>\n\n\n\n<p>9. &nbsp;Drain and season in the rosemary salt.<\/p>\n\n\n\n<p><strong>Method 2: Oven cooked (also incredibly tasty)<\/strong><\/p>\n\n\n\n<p>6. &nbsp;Heat olive oil in a baking tray\/roasting tin at 200\u00b0<strong>C<\/strong>&nbsp;until smoking.<\/p>\n\n\n\n<p>7. &nbsp;Add your chilled chuffed potatoes, the rind of a lemon, a sprig each of rosemary and thyme and 3 smashed garlic cloves.<\/p>\n\n\n\n<p>8. &nbsp;Roast, turning once or twice, for around 45 minutes.<\/p>\n\n\n\n<p>9. &nbsp;Season with salt or rosemary salt and smoked paprika.<\/p>\n\n\n\n<p><strong>FOR THE BRAVAS SAUCE<\/strong><\/p>\n\n\n\n<p>1. &nbsp;Fry the garlic in half the oil until golden, add chilli and stir.<\/p>\n\n\n\n<p>2. &nbsp;Add the herbs and sizzle.<\/p>\n\n\n\n<p>3. &nbsp;Now add the smoked paprika, onions and peppers, then cook for 30 minutes, stirring regularly as not to catch or burn.<\/p>\n\n\n\n<p>4. &nbsp;Add the wine and reduce until the alcohol is burnt off. Then add the tomatoes and simmer for at least 30 minutes or until the volume has roughly halved.<\/p>\n\n\n\n<p>5. &nbsp;Once cooled, blend until creamy and smooth, then season.<\/p>\n\n\n\n<p><strong>FOR THE ALIOLI<\/strong><\/p>\n\n\n\n<p>1. &nbsp;Bring a pan of salted water to the boil. Blanche the wild garlic for 30 seconds and then refresh in ice cold water.<\/p>\n\n\n\n<p>2. &nbsp;Blend the wild garlic with all the oil for three minutes, until you have a vibrant rich green oil. (An option if you want to be super professional, pass this through a fine sieve)<\/p>\n\n\n\n<p>3. &nbsp;In a mixing bowl or food processor, add the egg yolks, vinegar, sherry &amp; large pinch of sea salt. Whisk vigorously for a few minutes until emulsified. Either by hand or with a food processor.<\/p>\n\n\n\n<p>4. &nbsp;Then start adding the green wild garlic oil, a drop at a time to begin, whisking all the time to blend in and fully emulsify.<\/p>\n\n\n\n<p>5. &nbsp;Increase to a slow drizzle and then to a steady flow. Keep whisking and carry on until you have a mayonnaise consistency. Taste for seasoning and adjust accordingly.<\/p>\n\n\n\n<p>6. &nbsp;If you need to adjust acidity use vinegar.<\/p>\n\n\n\n<p>7. &nbsp;Store in the fridge<\/p>\n\n\n\n<p><strong>FOR THE ROSEMARY SALT<\/strong><\/p>\n\n\n\n<p>1. &nbsp;Shallow fry the rosemary in a frying pan with olive oil.<\/p>\n\n\n\n<p>2. &nbsp;Remove and blot the leaves with some paper towel.<\/p>\n\n\n\n<p>3. &nbsp;Place into a blender with the salt and blend till fine.<\/p>\n\n\n\n<p>4. &nbsp;This can be kept in a small Tupperware tub for up to three months.<\/p>\n\n\n\n<p><strong>Tips<\/strong><\/p>\n\n\n\n<p><strong>For the potatoes:<\/strong>&nbsp;The more effort you put in, the more you get out. Chilling the potatoes right down after boiling them and chuffing them really makes a big difference. As does the variety of potato you go for. Look out for Maris, King Edwards or Desir\u00e9e.<\/p>\n\n\n\n<p><strong>For the bravas sauce:<\/strong>&nbsp;You can add or reduce spice levels as you want, for families you can take out the chillies. It\u2019s a really versatile sauce also to use with pasta dishes, bakes, chicken, fish, etc.<\/p>\n\n\n\n<p><strong>For the alioli:<\/strong>&nbsp;It\u2019s a good workout, but equally if you have a food processor or good mixer. You can make it that way and save your forearms some lactic acid!<\/p>\n\n\n<div class=\"restaurant_info\">\n    <h2 class=\"titulo_spacing\">Bar 44, Bristol<\/h2>\n    <div class=\"info_restaurante\">\n        <!-- wp:paragraph -->\r\n<p>Bar 44 was founded by Owen Morgan, in 2002. Having fallen in love with Spanish food, drink and culture over time, he wanted to bring his favourite tapas dishes and a slice of modern Spanish culture to the UK. Tom Maynard joined Bar 44 six years ago after working for Caprice group in London for 5 years; he is now Head Chef at Bar 44, Bristol. Their menu focuses on impeccably sourced ingredients served with modern touch and a lot of Spanish passion. Support Bar 44 during these times and buy a voucher to be used for a night to remember at one of their restaurants.<\/p>\r\n<!-- \/wp:paragraph -->    <\/div>\n    <div class=\"botonera_restaurante\">\n        <a href=\"https:\/\/www.bar44.co.uk\/\" class=\"btn btn-primary\">\n            FIND OUT MORE\n        <\/a>\n                <a href=\"https:\/\/www.instagram.com\/bar44tapas\/?hl=en\" class=\"btn btn-primary btn_insta\">\n            VIEW INSTAGRAM\n        <\/a>\n            <\/div>\n<\/div>\n\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.3333%\">\n<p><strong>Preparation Time:<\/strong> 30 mins<br><strong>Cooking time:<\/strong> <strong>:<\/strong> 1 hour (with optional overnight chilling)<br><strong>Serves<\/strong>: 6 as a side dish<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<p><strong>FOR THE POTATOES:<\/strong><\/p>\n\n\n\n<ul><li>1 x kilo Maris piper potatoes<\/li><\/ul>\n\n\n\n<p><strong>FOR THE BRAVAS SAUCE:<\/strong><\/p>\n\n\n\n<ul><li>2 x 400g tins of plum or chopped tomatoes &nbsp;<br>125ml olive oil<\/li><li>3 garlic cloves, thinly sliced or chopped &nbsp;<br>3 red chillies, diced (seeds in tact)<\/li><li>2-3 bay leaves &nbsp;<br>1 sprig of thyme, leaves stripped<\/li><li>1 teaspoon dry oregano &nbsp;<br>1-2 large Spanish onions, diced<\/li><li>1 red pepper, diced &amp; seeded<\/li><li>1 yellow pepper, diced &amp; seeded<\/li><li>100ml dry white wine<\/li><li>1 teaspoon caster sugar<\/li><li>1 x tablespoon hot piment\u00f3n (smoked paprika \u2013 picante version)<\/li><li>Season to taste<\/li><\/ul>\n\n\n\n<p><strong>FOR THE ALIOLI:<\/strong><\/p>\n\n\n\n<ul><li>3 good egg yolks<\/li><li>Large handful of wild garlic leaves, stems removed, washed<\/li><li>125ml Extra virgin olive oil<br>200ml mild olive oil<br>40ml sherry vinegar<br>30ml oloroso sherry (dry)<\/li><li>Salt (to taste)<\/li><\/ul>\n\n\n\n<p><strong>FOR THE ROSEMARY SALT:<\/strong><strong>(<\/strong><strong>optional)<\/strong><\/p>\n\n\n\n<ul><li>200g Maldon sea salt<\/li><li>4 sprigs of fresh rosemary<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">PAIR WITH<\/h3>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"176\" height=\"339\" src=\"https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2021\/06\/2021-06-30_15-08-47-1.png\" alt=\"\" class=\"wp-image-39069\" srcset=\"https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2021\/06\/2021-06-30_15-08-47-1.png 176w, https:\/\/estrellagalicia.com\/gb\/wp-content\/uploads\/2021\/06\/2021-06-30_15-08-47-1-156x300.png 156w\" sizes=\"(max-width: 176px) 100vw, 176px\" \/><\/figure>\n\n\n\n<p><strong>Estrella Galicia<\/strong><\/p>\n\n\n\n<p>A traditional flavour of marked bitterness and refreshing aftertaste.<br>Available from: Waitrose, Majestic, Co-op and Greene King online.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Award-winning Patatas Bravas from Owen Morgan, founder of Bristol\u2019s Bar44. Including a step-by-step masterclass from Owen.<\/p>\n","protected":false},"featured_media":38823,"menu_order":0,"template":"","occasion":[35],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Patatas Bravas - Estrella Galicia UK<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/estrellagalicia.com\/gb\/recipe\/patatas-bravas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Patatas Bravas - Estrella Galicia UK\" \/>\n<meta property=\"og:description\" content=\"Award-winning Patatas Bravas from Owen Morgan, founder of Bristol\u2019s Bar44. 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