Lucie's Notes:
Expand3 large maris piper potatoes Ask a question about this ingredient
100 milliliters rapeseed oil (or olive oil) Ask a question about this ingredient
2 Shallots Ask a question about this ingredient
2 Garlic Ask a question about this ingredient
2 tablespoons Mayonnaise Ask a question about this ingredient
5 tablespoons Good tomato sauce (or ketchup) Ask a question about this ingredient
1 teaspoon Sherry, such as Manzanilla (or good quality sherry vinegar) Ask a question about this ingredient
2 teaspoons Paprika Ask a question about this ingredient
2 teaspoons Smoked Paprika Ask a question about this ingredient
1 teaspoon Cayenne Pepper Ask a question about this ingredient
1 teaspoon Tabasco Ask a question about this ingredient
1 Lime, Juice of Ask a question about this ingredient
1 tablespoon Olive oil or rapeseed Ask a question about this ingredient
pinches Sea salt and Black Pepper Ask a question about this ingredient
Bring a large pan of salted water to the boil on the hob and pre-heat the oven to 190 degrees C. Add 100-150ml rapeseed or olive oil to a high sided baking tray and place in the oven to heat up.
Ask a question about this stepPeel the potatoes and cut them in half. Place in the boiling water for 4 minutes to part boil them.
Ask a question about this stepDrain and cool. When cool slice the potatoes into half a centimetre thick discs.
Ask a question about this stepAdd the potatoes to the hot oil in the oven, turn so they are sufficiently coated, and season with a few pinches of sea-salt. Cook for approximately 35 minutes, turning half way through, until they are crisp and golden.
Ask a question about this stepWhilst they are cooking make the sauce. Peel and finely chop the shallots and garlic and shred the thyme leaves. Heat a tablespoon of olive oil in the small pan over a medium heat and add the garlic, shallots and thyme. Cook for 3 minutes until soft and remove to cool.
Ask a question about this stepMix all the remaining sauce ingredients together and add the cooled shallots, garlic, and thyme. Taste and adjust to your preference.
Ask a question about this stepWhen the potatoes are a golden colour remove from the oil and drain on kitchen paper. Lay out on a flat serving plate and dollop the paprika sauce all over the top.
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I love patas bravas and this recipe looks excellent. Spanish cuisine is wonderful!