Having decided to have a go at patatas bravas, I needed a recipe. Step forward Felicity Cloake and her How to cook the perfect… in the Guardian. I’m starting to think it’s probably worth buying a digital subscription. It would be worth it just for her column alone, let alone all the Yotam Ottolenghi and Anna Jones recipes too; it’s a great resource.
I followed the recipe, with a couple of changes. I don’t have any sherry vinegar for instance, so used red wine vinegar instead. I also hadn’t bothered to buy any chives. Other than that, it was straight down the line.
Having grown a few chillies this year, I decided to use one. I should’ve used more than one, as it turns out that they’re not as hot as last year. The tomato sauce had no heat to it what so ever. Which meant that it tasted very similar to the rich tomato sauce from The Geometry of Pasta.
Where the tomato sauce had been distinctly lacking any zing, the aioli had enough zing to raise the dead. It also made a lot. By a lot, I mean enough to slather on double the recipe and still feel like you’ve overdone it a bit.
This all made for a bit of a disappointing dish. Lacklustre tomato sauce, overly pokey and rich aioli, I was struggling to see why people rave about it.
In a twist of fate, I ended up having to buy another bag of Charlotte potatoes. So decided to have another crack at the recipe a few days later. I decided to change a few things.
Out when the homegrown chilli and in came homegrown chilli flakes, I know they’re hot. Rather than roasting the tatties at 200°C, I followed Yotam’s method for the potatoes in his Batata Harra recipe; so 240°C to get them good and crispy.
I also cooked the tomato sauce for longer, really reducing it to intensify the flavour and make it thicker. As I mentioned above, there was a lot of aioli left over, so I didn’t have to make any more of that.
This was almost a different dish. The heat and spiciness of the tomato sauce, the crunch of the tatties and the cool of the aioli. I can see why people rave about it.
I’ll definitely be making this again. Just have to think of a few other veggie tapas dishes to go with it…