Patatas Bravas
Chances are that if you have had tapas or pintxos, you’ve had patatas bravas. Made up of roasted potatoes with a smokey salsa, this dish is both simple but perfect for cooking on the Big Green Egg.
The potatoes have to be crispy and I learned a little trick while researching this one, and that is to use bicarbonate of soda in water and part boil the potatoes in it. The bicarb breaks down the outside of the potato, making it perfect for absorbing the oil as they roast, turning them super crispy.
As for the salsa, it’s simple and makes use of Spanish smoked paprika. The Big Green Egg just adds a little more depth.
Cooking surfaces
then add
BBQ Temperature
Ingredients
For the potatoes
- 1 kg red rooster potatoes, peeled
- 1/2 tsp baking soda
- 4-6 tbsp extra virgin olive oil
- Maldon salt and pepper
- Parsley for garnish, chopped
For the salse
- 1 large onion, diced
- 3 cloves of garlic, crushed
- 1 can chopped tomatoes
- 2 tsp smoked Spanish paprika
- 1/2 tsp cayenne – I like a little spice
- 1/2 tsp Maldon salt
For the Aioli
- 100 ml mayonnaise (none of the light rubbish, this has to be full fat)
- 1 clove garlic, crushed
Equipment
- I use the Big Green Egg skillets. I often have these in my shop.
Method
To make the salsa
- Add your onion and olive oil to a small skillet and fry over a direct heat on your Egg at about 180°C.
- Once the onion has softened, add the garlic and fry for a further minute.
- Now add the smoked paprika and cayenne and stir in, cooking for 1 minute.
- Add the tin of tomatoes and about 200ml of water and stir in.
- Set aside, then add the sauce back into the Egg for the last 15 minutes of the time the potatoes are cooking to allow the sauce to warm through.
- Once cooked, use your food blender to liquify it.
To make the potatoes
- Cut your peeled potatoes into chunks about 2.5cm in size.
- Add them to a pan of water with 1/2 tsp of bicarbonate of soda and make sure they are fully submerged.
- Bring the pan to a boil and allow it to boil just for 1 minute.
- Drain the potatoes and allow them to steam dry for about 5 minutes.
- In a large cast-iron skillet, pour in the extra virgin olive oil.
- Setup your Egg for an indirect cook at 180°C using the convEGGtor.
- Cook your potatoes for about 60 minutes, turning them about halfway through.
- Season them with salt and pepper.
To make the aioli
- Stir the garlic into the mayonnaise and allow the flavours to infuse for at last 30 minutes before serving.
To serve
- Place your potatoes into bowls and then top with the salsa and aioli. I like to use squirty containers, but if you do you’ll need to make sure the salsa has been liquified thoroughly.
- Sprinke over some chopped parsley.
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