Hairy Bikers Patatas Bravas Recipe

Not a tomato in sight, which is the first surprise in this Hairy Bikers patatas bravas recipe from Mediterranean Adventure. Instead 800g of floury potatoes go under garlic, sherry vinegar and two paprikas, feeding 4. And by my clock and my count that is 55 minutes and roughly 350 calories a serving.

“They’re often drenched in tomato sauce”, Si and Dave write, “but we like this spicy version with lots of paprika and no tomatoes”. And “The potatoes stay nice and crisp this way too”, they add, since there is no tomato sauce to soak into them.

Parboil for only three or four minutes, because the book wants them starting to soften and no more. Then fry in a single layer for 15 to 20 minutes, in batches if needed, since the book says not to overcrowd the pan.

Hairy Bikers Patatas Bravas Recipe

Author: Alex Saidani Cooking Method:Frying Cuisine:British Spanish Courses:Starter Side Dish

Difficulty:BeginnerPrep time: 10 minutesCook time: 45 minutesRest time: minutesTotal time: 55 minutesServings:4 servingsCalories:350 kcal Best Season:Summer

Description

Chunks of floury potato are boiled until they just begin to give, then fried in olive oil until browned, or roasted in a hot tin. Meanwhile garlic softens in a little oil without colouring, and sherry vinegar, sugar and both paprikas are stirred in. Then the sauce goes over the hot potatoes, with a dusting of extra paprika and chopped parsley on top.

Ingredients

For the potatoes:

• 800g floury potatoes, peeled and cut into 3 to 4cm chunks
• 200ml olive oil (or 2 tbsp if roasting)
• 2 tbsp finely chopped flat-leaf parsley, to serve
• Salt

For the sauce:

• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 tbsp sherry vinegar
• ½ tsp sugar or honey
• 1 tbsp sweet paprika, plus extra to serve
• 1 tsp hot paprika, plus extra to serve

Instructions

1. Parboil: put 800g floury potatoes, peeled and cut into 3 to 4cm chunks, in a pan of cold water and bring to the boil. Add plenty of salt, simmer for 3 to 4 minutes until they are just starting to soften, and drain carefully.
2. Fry: heat 200ml olive oil in a large frying pan and add the potatoes in a single layer. Fry for 15 to 20 minutes until crisp and brown on all sides. Cook them in more than one batch if they will not fit, since the book says not to overcrowd the pan.
3. Or roast instead of frying: preheat the oven to 200°C/Fan 180°C/Gas 6 and heat 2 tbsp olive oil in a roasting tin in the oven. Add the drained potatoes, toss them in the oil and roast for 40 to 45 minutes.
4. Start the sauce: heat 2 tbsp olive oil in a small pan and add 2 finely chopped garlic cloves. Cook for 2 to 3 minutes until the garlic starts to soften but takes no colour.
5. Sweeten and sharpen: add 1 tbsp sherry vinegar and ½ tsp sugar or honey. Stir until the sugar has dissolved.
6. Add the paprika: stir in 1 tbsp sweet paprika and 1 tsp hot paprika. Then the sauce is done.
7. Sauce: pour the sauce over the crisp potatoes. Then sprinkle over a little extra of both the sweet and hot paprikas.
8. Serve: garnish with 2 tbsp finely chopped flat-leaf parsley. Then serve as a tapa or alongside a main course, as the book suggests.

FAQs

Is there a Hairy Bikers patatas bravas with tomato sauce?

Yes, in Mums Still Know Best, in the tapas pages of Rebecca Simpson-Hargreaves, born in Spain and cooking her mum’s and gran’s dishes in England. In hers, onions, sugar, garlic and six ripe tomatoes simmer for about an hour and get sieved, before two chillies and spicy paprika go in. And when time is short the book lets you buy tomato frito and stir paprika and chilli into it.

Should you parboil potatoes for patatas bravas?

Yes, the book boils them first until just starting to soften, and I find that lets 15 to 20 minutes of frying finish them. In the tomato version they go further, boiled until just cooked and left to cool before they go anywhere near the oil. If you take the roasting route instead, each serving drops to roughly 280 calories by my count, with the same sauce.

What makes the bravas sauce hot?

Hot paprika, and only a teaspoon of it against a tablespoon of sweet, which I find gives a warm heat rather than a fierce one. If you want more, the tomato version says outright to add more paprika and chillies if you like really spicy food.

Which meatballs go with patatas bravas?

The book answers this itself, since the bravas headnote ends “Great served with the meatballs”, meaning its lamb albondigas. And those albondigas are already here as their Spanish meatballs, spiced with cinnamon and cardamom. Or Boomer’s albondigas in Mums Still Know Best are the beef or pork option, with saffron and carrots, from the same tapas pages.

What else goes on a tapas table with them?

In Mums Still Know Best the same family set runs to a tortilla and gambas al ajillo as well as the meatballs. And that tortilla sits beside the Chicken and Egg one on their Spanish tortilla page. For something bigger, their seafood paella uses the same hot paprika, while their Spanish chicken roasts chorizo and smoked paprika in one tin.