Patatas Bravas With Cheat Garlic Aioli Recipes
PATATAS BRAVAS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the sherry-saffron aioli: Combine the sherry vinegar and saffron threads in a small bowl and let sit for 5 minutes to rehydrate the saffron.
- Combine the mayonnaise, shallots, anchovy paste, garlic, 1/2 teaspoon salt and the saffron-vinegar mixture in a food processor; process until smooth. Transfer to an airtight container and refrigerate until ready to use, up to 2 days.
- For the spicy tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and saute until softened, 3 to 4 minutes. Stir in the tomato paste and 1 teaspoon salt and cook for 2 minutes, stirring occasionally. Add the chopped tomatoes and red pepper flakes. Bring to a boil, then reduce the heat and simmer until the sauce thickens, 15 minutes. Serve immediately, or cool and refrigerate until ready to use, up to 2 days.
- For the potatoes: Place two baking sheets on oven racks. Preheat the oven to 425 degrees F.
- Cut the potatoes into halves or quarters, depending on size, to get roughly 1-inch pieces. Toss the potatoes with the olive oil and 1 tablespoon salt in a large bowl. Carefully pour half of the potatoes onto the first baking sheet; they should sizzle as they hit the pan. Repeat with the remaining potatoes on the second baking sheet. Roast, stirring halfway through, until the potatoes are tender and crispy, 40 to 45 minutes. (If some of the potatoes do not move when you stir them, do not force them; they will release from the pan when they have crisped up.) Let cool slightly.
- Spread one third of the tomato sauce on the bottom of a serving dish. Top with half of the potatoes. Spoon another third of the tomato sauce over the potatoes, and then top with the remaining potatoes and the rest of the tomato sauce. Dollop with the aioli, and sprinkle with the parsley and some paprika. Serve any extra aioli on the side.
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- Heat oven to 400º F with rack in upper 3rd of oven. Combine potato chunks, 9 garlic cloves, and 2 tablespoons olive oil,1 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Toss to coat then pour onto a rimmed sheet pan, and spread into a single layer. Roast for 30 to 40 minutes, until potatoes are fork tender and garlic is soft, stirring after 20 minutes. Note: roasted garlic cloves are to be used in the aioli.
- Mince garlic clove. Sprinkle salt over the garlic, and using the flat side of a chef's knife scrape the garlic and salt back and forth until it becomes a fairly homogenous paste. Transfer to a medium-sized bowl. Squeeze the roasted garlic from the skins into the bowl. Add the lemon juice and egg yolk, then whisk to combine. While vigorously whisking very slowly drizzle the olive oil into the bowl. You can't really do this too slowly. It should emulsify, and become mayo-esque. Taste and whisk in additional salt or lemon juice if desired.
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- Cut the potatoes into 2cm dice, and toss with some oil and plenty of salt and pepper. Spread in a single layer on a baking tray, and roast for around 45 minutes at 190°C (Gas Mark 5 / 375°F), or until the potatoes are soft in the middle and crispy on the outside.
- While the potatoes are roasting, make the tomato sauce. Add all of the sauce ingredients to a blender, and blend until smooth. Transfer the mixture to a pan, and place over a medium heat. Bring to a gentle simmer, and cook for around 15 minutes, until the mixture has thickened to your desired consistency.
- To make the garlic aioli, add the garlic to a mini food processor with the fresh parsley. Blitz until finely chopped. Add the mayonnaise and a dash of milk, and blitz again.
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