Patatas Bravas Tower

(4 servings)

Preparation Time: 10 minutes
Cook time: 30 minutes

Patatas bravas is probably the most popular among the Spanish tapas and is ordered widely in restaurants. What you love about this dish is the crispy outside and the warm soft center of the potatoes. I wanted to try my own variation of this dish after Chloe pushed me to think out of the box. I decided to add to this dish with thyme and interspersed potato chips for an additional crisp. The cut of the potatoes was also changed for refinement. Hope you all try and love this! 

Ingredients:

  • 3 large potatoes
  • 6 sprigs of thyme
  • Olive oil
  • For the aioli sauce:
  • ½ small red onion diced
  • 2 cloves garlic
  • 3/5 cup organic mayonnaise
  • 1 tablespoon smoked paprika
  • 1 large plum tomato
  • 1 tsp. apple cider vinegar
  • Salt & pepper to taste

Method:

For the aioli sauce:

Heat a tablespoon of olive oil in a pan and fry the onion and garlic until soft about 5 minutes. Add to the food processor. Roast tomato over a flame until you see the skin charring and peeling off. Let tomato cool, cut in half and deseed. Chop and add to the processor. Add the mayo, vinegar, salt and pepper to the processor and process until smooth. Transfer from processor into a sauce dispenser (available for cheap in stores) and refrigerate.

For the potatoes:

Peel the potatoes and cut into rectangular pieces as shown. It’s really pretty easy to get the shape. Cut off the curved edges of the potato until you are left with a cuboid. Place cuboid horizontally and cut into equally spaced pieces. Thinly slice the potato using a slicer or manually with a knife for about 10 slices. Set aside. These thin slices will be fried to make chips

Place the blocks of potato in an air fryer, spray with light oil and ‘fry’ for about 20 minutes at 400 deg. F. Toss the potatoes in the air fryer after about 10 minutes to allow all sides to brown evenly.

Set aside. Heat olive oil in a frying pan and shallow fry the thinly sliced potato slices along with thyme sprigs until brown and crispy.

To plate:

Build a potato tower the way you would like. I added one potato block, then the crisp and aioli sauce and repeated one more time. Top with thyme, salt and pepper and serve!

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