Patatas bravas are originally from Madrid, where it was created and patented. Potatoes are cut in irregular chunks of approximately 2 cm, fried and dressed in a spicy tomato sauce.  Patatas bravas is one of the most common Spanish tapas, they are to tapas bars what chicken wings are to sports bars – every single one has them.

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INGREDIENTS

rump steak

potato

food4four aioli

parsley

olive oil

canola oil

sea salt and ground black pepper

METHOD

For the patatas bravas;  preheat your oven to 200C and place a baking sheet in the oven.  Heat 2-inches oil large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides. Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes. Remove the pan and season the potatoes with a bit more salt. Transfer to a platter and drizzle with some of the food4four aioli;  garnish with parsley and serve immediately.

Meanwhile, heat a griddle pan/BBQ over high heat until very hot.  Cook your steak to your liking.  Serve hot with your patatas bravas and aioli.

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