Twice-cooked potatoes with a proper bravas sauce - no ketchup, no shortcuts - and a thick garlic aioli alongside.
Prep
20 mins
Cook
45 mins
Servings
4
Per serving
£1.28
Difficulty
medium
Bravas sauce should taste of smoked paprika and vinegar, not tomato sauce from a squeezy bottle. Making it from scratch takes ten minutes and the difference is enormous. Eaten with a beer and a fork, a big plate of these is dinner.
Heat the oven to 220C fan. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 7 minutes. Drain well and leave to steam dry for 5 minutes, then shake the colander hard to rough up the edges.
Toss with 3 tbsp of the olive oil and 1 tsp of the salt, spread out on a large baking tray in a single layer and roast for 35-40 minutes, turning once, until deeply golden and crisp.
Give them room. Potatoes piled on top of each other steam instead of crisping.
For the bravas sauce, warm the remaining olive oil in a small pan and cook the onion for 8 minutes until soft. Add the chopped garlic and both paprikas and stir for 30 seconds.
Pour in the passata, vinegar, sugar and half the remaining salt. Simmer for 12 minutes until thick, then blitz smooth with a stick blender.
For the aioli, whisk the egg yolks with the crushed garlic paste, the lemon juice and the last of the salt. Add the sunflower oil a few drops at a time at first, whisking constantly, then in a thin stream once it thickens.
If it splits, start again with a fresh yolk in a clean bowl and whisk the split mixture into it drop by drop.
Pile the hot potatoes onto a platter, spoon over the bravas sauce, dot with aioli and scatter with parsley. Serve immediately.