Technically Patatas Bravas are made with a marinara style Bravas sauce and then mayonnaise on top. This version is an improvised attempt, as it’s made during lockdown with ingredients that were to hand.
Just a different way to enjoy fried potatoes on a Friday evening. Take your normal chippy potatoes, wash, peel and cut them into cubes instead of like chips. Whatever shape you choose, try to make them almost uniform for even cooking.
Fry them till golden crisp and cooked through. Drain on kitchen paper, season them with salt and black pepper.
The idea is to drizzle a spicy tomato based sauce on top first, followed by a creamy mayonnaise style sauce.
Whilst the potatoes are frying, make the mayonnaise style sauce first by combining –
1/4 cup mayonnaise
1/2 tsp garlic mince
1/2 tsp garlic and herb powder (I used Mrs. Dash Salt free seasoning)
1 tbsp salad cream or sour cream if you have any
Combine and you should have a slightly runny consistency to be able to drizzle it on top.
Make the tomato based sauce (taste will be slightly spicy and a little vinegary) –
I didn’t have any marinara sauce, but if you have any tomato based sauce or passata, it is best to use some. 1/2 cup passata sauce
Salt and black pepper to taste
1 tsp sriracha or any hot sauce of your choice
1 tbsp hot peri peri sauce
1 tbsp tomato ketchup
1 tsp malt vinegar
Once the potatoes are cripsy golden and have been seasoned, drizzle some of the red tomato based sauce on top followed by the garlic mayonnaise.
Enjoy it as a snack, a quick tapas dish or a side dish with burgers and salad. I have never frozen this dish, so not sure if this can be parcooked and frozen ahead of time.