Patates braves
Usually enjoyed as tapas, these are also a fine side dish with grilled meats.
SERVES 4 as part of a tapas spread
½tsp sea salt
2 bay leaves
Pinch of ground cumin
4 large starchy potatoes (sebago are ideal)
Sunflower or vegetable oil, for shallow-frying to a depth of at least 4cm
FOR THE SAVOURY SALT
1tsp sea salt
1tsp freshly ground black pepper 2 pinches of smoked paprika
Pinch of cayenne pepper (optional) FOR THE ALLIOLI
6 garlic cloves
2 pinches sea salt
1 egg yolk
1tbsp lemon juice 185ml olive oil
1tsp mild mustard (optional)
FOR THE ROMESCO
2 large tomatoes, washed and dried 4 whole garlic cloves
2 red peppers, quartered and de-seeded
120g blanched almonds
60g peeled hazelnuts
2 slices of ciabatta
200ml olive oil
Sea salt and freshly ground black pepper
100ml red wine vinegar
1tsp smoked paprika or chilli powder (optional)
1 First make the sauces. For the allioli, place the garlic cloves and salt in a mortar and pound until you have a garlic paste. Add the egg yolk and lemon juice and mix with the pestle until all the ingredients combine.
2 Now start adding the oil in a thin stream, while constantly mixing. Don’t add it quickly, or the sauce will separate. Mix constantly until all the oil is incorporated. Stir in the mustard at the end, if using. If you don’t want to use a mortar, you can achieve a similar effect by using a bowl and a whisk. Transfer to a bowl, cover and keep in the fridge until needed.
3 For the romesco, preheat the grill to high. Place the whole tomatoes and garlic cloves on a baking tray. Add the pepper quarters, skin side up, and then place under the grill for 15-20min, until the pepper skins are blackened. Skin the peppers and garlic. Peel and de-seed the tomatoes.
4 Meanwhile, preheat the oven to 160ºc/ 140ºc fan/gas mark 3. Spread the almonds and the hazelnuts on a baking tray and toast for 8min. Chop roughly and set aside.
5 In a frying pan, fry the bread slices on both sides with a little olive oil until golden. Remove the crusts. Cut the bread into chunks and leave to dry on paper towel.
6 Pound the roasted garlic in a mortar with a pinch of salt, then add the pepper, tomatoes, the bread and the nuts. Add a little olive oil and pound until you have a smooth paste. Transfer to a bowl and stir in more olive oil to make an emulsified sauce. Add the vinegar and mix. If you like a spicy sauce, stir in the paprika or chilli powder. Let the sauce rest in the fridge for a couple of hours before serving. It will keep in an airtight container for up to 5 days.
7 Now bring 1L water to the boil. Add the salt, bay leaves and cumin, then reduce to a simmer. Peel the potatoes and cut into 2cm cubes, keeping them in cold water until you’re ready to use them.
Add the potatoes to the simmering water, bring back to the boil, and cook for 10min. They should be tender but firm. Drain and leave on a wire rack to cool and dry for at least 20min.
8 Combine the ingredients for the savoury salt, adding a pinch of cayenne pepper if you’d like it spicy.
9 Pour the oil into a high-sided saucepan, to a depth of about 4cm. Put the pan over a low heat and after 5min add the potatoes. Fry for 5min, turning the potatoes with a slotted spoon, until amber. Turn the heat up to high and cook for another 6min, until golden brown and crunchy. Remove from the oil, placing onto paper towel. Transfer the potatoes to a bowl, toss with the savoury salt and serve quickly.
10 If you’re serving as tapas, present them with small bowls of allioli and romesco, and plenty of toothpicks so people can dip. If they’re a side dish with meat, pour the allioli and romesco over them in the bowl.