One of the most spicy dishes in Spain is considered to be spicy potatoes, which are also called patatas a la brava or papas bravas. It is often served in bars as a savory snack. The potatoes are usually white, served with a very spicy aioli sauce. The snack is often accompanied by a glass of wine.
It is necessary
- For four:
- - white wine vinegar - 1 tsp;
- - ground paprika - 1 pc;
- - bay leaf - 1 pc;
- - olive oil - 225 ml;
- - dry white wine - 50 ml;
- - thyme sprigs - 1 pc;
- - fresh green basil - 1 pc;
- - onion - 1 piece;
- - canned whole tomatoes - 400 g;
- - egg yolk - 1 pc;
- - cloves of garlic - 4 pcs;
- - freshly ground pepper - to taste;
- - salt - to taste;
- - deep fat oil;
- - young potatoes - 12 pcs.
Instructions
Step 1
To make aioli sauce, peel, crush, and mince two garlic cloves. Next, mix the garlic with the yolk, add salt, a drop of vinegar and, rubbing, add olive oil drop by drop. When you get an emulsion, add oil in a thin stream, stirring constantly.
Step 2
Peel and finely chop the garlic, remove the stems from the herbs and chop them. Heat the oil in a deep frying pan, then fry the garlic and onion in it until soft. Pour in wine and evaporate halfway.
Step 3
Add paprika, bay leaf, sugar and herbs. After a minute, add the tomatoes and pour in the tomato juice. Heat to medium, stir and cook for 20 minutes until thickened.
Step 4
Mix the resulting red sauce and aioli together until smooth. Sauces can be served separately as you like.
Step 5
Wash the potatoes carefully, cut them into halves lengthwise. Make cuts in the slices and break them apart with your hands. Deep-fry the potatoes until golden brown.
Step 6
Place the potatoes with a slotted spoon in a sieve lined with paper napkins or towels. This is necessary to get rid of excess oil. Serve hot fried potatoes with wonderful aioli.
