Patatas Bravas

vegetarian

Tomato Sauce Ingredients

  • ¼ tsp fennel seeds
  • 2 tbsp olive oil
  • ½ medium onion, finely chopped
  • Kosher salt
  • 3 red chillies
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon ground coriander
  • 3 cups peeled tomatoes

Aioli Ingredients

  • Kosher salt
  • 1 large egg yolk
  • 1 garlic clove, finely grated
  • 1 tsp vinegar
  • 3/4 cup oil
  • Freshly ground pepper

Potatoes Ingredients

  • 3 cups potatoes, cut into 1-inch pieces
  • Vegetable oil (for frying; about 7-8 cups)
  • 3/4 tsp paprika
  • 1/4 tsp ground cumin

Preparation for Tomato Sauce

  • Grind fennel seeds in spice mill or mortar and pestle; set aside.
  • Heat oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until golden and soft for about 8–10 minutes.
  • Add chillies, garlic, coriander, and reserved fennel and cook, stirring for 1 minute.
  • Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer. Stir occasionally at first and then more frequently as the sauce thickens. Cook for 30-45 minutes until the sauce is thickened and jammy. Let it cool. Pulse sauce in a food processor to a coarse purée.

Preparation for Aioli

  • Whisk egg yolk, garlic, and vinegar in a small bowl to combine.
  • Whisking constantly, gradually drizzle in oil and continue to whisk until aioli is thickened and emulsified.
  • Season with salt and pepper and place in the fridge to chill.

Preparation for Potatoes

  • While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1″. Season with salt and bring to a gentle simmer; cook until potatoes are just tender for 20–25 minutes. Drain and transfer potatoes to a kitchen towel–lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
  • Pour vegetable oil in a large pot. Fry potatoes until skins begin to slightly bubble around the edges but do not brown, for about 2 minutes. Using a slotted spoon, transfer potatoes onto a plate with paper towels to drain.
  • Reheat oil. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer ’em again onto a plate with paper towels to drain.
  • Toss the potatoes with paprika, and cumin in a large bowl.
  • Top off the potatoes with tomato sauce and aioli (and thank us later).