One of my favourite tapas from Spain was the Patatas Bravas. There are many variations of this recipe however here’s a simple one to follow.
Potatoes (chopped up in small pieces)
1 tbsp flour
1 tsp sweet paprika (or hot)
½ cup beef broth (I used chicken)
2 tablespoon aged sherry vinegar
½ teaspoon red pepper flakes (more is better)
6 tablespoons tomato sauce or puree
Salt to taste
Chopped up the potatoes, and add them to a pan of olive oil. Make sure the potatoes are completely submerged. Cook the potatoes under low heat for about 20 minutes or until potatoes are soft and firm. Next raise the temperature to medium until the potatoes are browned. Once done use a slotted spoon to transfer the potatoes onto a plate or bowl.
Remove the oil from the pan except 1 tbsp. worth. Add the flour and paprika and cook over low heat until a smooth paste forms. Next, slowly pour in the broth (stir constantly). Add vinegar and pepper flakes and allow it to simmer for about 5 minutes (that way the flavour gets blended in). Now, add in the tomato sauce and salt to taste.
Basic Alioli sauce
1 tbsp. garlic, finely chopped (roughly 6 cloves)
Kosher salt (I use regular salt)
2 large egg YOLKS
3 to 4 tbsp. fresh lemon juice
1 ½ cups pure olive oil
Have all of the ingredients at room temperature. If the garlic cloves have a green sprout at their centre, cut it away, and then finely chop enough garlic to measure 1 tbsp. In a mortar (just use a bowl and a spoon), combine the garlic and a big pinch of salt and grind with a pestle to a fine paste.
Add the egg yolks into a blender or food processor. Add 1 or 2 tablespoons lemon juice and process until blended. While the machine is running slowly add the olive oil (few drops at time) until the mixture begins to emulsify (thicken). Add the rest of the olive oil until it becomes sauce like. Pulse (short bursts) the garlic and add in the remaining lemon juice. Add more salt or garlic if necessarily to taste.