0

items in your basket

total basket value
Your Basket
Continue Shopping

FREE Brindisa Tote Bag When You Spend £60*

PATATAS BRAVAS WITH OAK-SMOKED ALIOLI

Recipe by Sophie @thecornerplot adapted from Monika’s book.
READY IN

65 mins

COOKING TIME

50 mins

PREP TIME

10 mins

SERVES

Serves 4

ingredients

  • 400 g King Edward or Maris Piper potatoes
  • 500 ml vegetable or sunflower oil
  • ¼ tsp dried chilli flakes (plus extra if required)
  • 2 tbsp olive oil
OUT OF STOCK
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 1 leek, chopped
  • 1 clove garlic, crushed
  • 500g ripe tomatoes
  • 1 tbsp tomato purée
  • Sea salt
  • Pinch of La Chinata Smoked Paprika DOP
IN STOCK
  • 1 jar Finca La Barca oak smoked alioli
OUT OF STOCK

Method 

1) Heat the oil in a saucepan. Add the onion, carrot, leek and garlic and cook on a low heat for 15 min, until the vegetables are soft, stirring occasionally.

2) Grate the tomatoes, discarding the skins, and add to the saucepan along with the chilli flakes and tomato puree. Simmer over a low heat for 30-40 mins, stirring frequently, until the sauce is thick and dark red. Taste and add extra dried chilli if necessary. Blend the sauce until smooth (you may wish to add a little water to thin out the sauce at this stage). Taste and adjust the seasoning. 

3) Peel and cut the potatoes into 2.5 cm squares. Cook in salted boiling water for 8 minutes until tender when pierced with a sharp knife. Drain in a colander and leave to dry.

4) Heat the vegetable oil in a medium saucepan (the oil should be no more than one-third of the way up). Carefully spoon in the potatoes when the temperature of the oil reaches around 180°C (or when a small piece of potato sizzles in the oil). Deep fry for 3 to 10 mins, until the potatoes are golden and crunchy. Drain on kitchen paper. 

5) Sprinkle the potatoes with salt and serve with the brava sauce, a sprinkle of smoked sweet pepper and a dollop of oak-smoked alioli (and perhaps a couple of fried eggs). 

Little tip

Cut the potatoes into equal size pieces so they take the same time to cook.

ingredients

  • 400 g King Edward or Maris Piper potatoes
  • 500 ml vegetable or sunflower oil
  • ¼ tsp dried chilli flakes (plus extra if required)
  • 2 tbsp olive oil
OUT OF STOCK
  • 1 medium onion, finely chopped
  • 1 carrot, finely chopped
  • 1 leek, chopped
  • 1 clove garlic, crushed
  • 500g ripe tomatoes
  • 1 tbsp tomato purée
  • Sea salt
  • Pinch of La Chinata Smoked Paprika DOP
IN STOCK
  • 1 jar Finca La Barca oak smoked alioli
OUT OF STOCK

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top