RECIPE: Potatoes Bravas

Serves 4-6 people | 20 mins

Ingredients 

• 600 gm Baby Potatoes halved
• 1 tbsp Olive Oil
• 1 tbsp Smoked Paprika
• 2 tsp Salt and Pepper

• 1 tbsp Olive Oil
• 1 Shallot diced
• 2 garlic cloves chopped
• 1 tbsp Smoked Paprika
• 1 tbsp Tomato Paste
• 2 tbsp Flour
• 1 cup Chicken Stock
• 1 tsp Apple Cider Vinegar
• 1 tsp Maple Syrup
• 1 pinch of Salt and Pepper
• 1/2 cup parsley chopped
• 1/2 cup kewpie mayonnaise (any brand will work as a substitute)

Instructions

• Preheat oven to 425
• Half potatoes and place on cookie sheet with 2 tbsp olive oil, 1 tbsp smoked paprika, a pinch of salt and pepper. Mix to ensure potatoes are coated with oil.
• Put potatoes into oven and cook for 20 – 25 minutes, or until cooked through and crispy on the outside. Make sure to check and stir potatoes occasionally throughout the cook. When cooked remove from oven and place in a large bowl.
• Meanwhile make your Brava Sauce and Aioli.
• For the Brava Sauce
• Heat 2 diced shallots and 2 chopped garlic cloves in 1 tbsp of olive oil to medium high heat in frying pan. Stir and cook for 3 - 4 minutes or until garlic and onions soften and become fragrant.
• Reduce heat to medium low and add 1 tbsp of paprika, 1 tbsp of tomato paste, and stir continually.
• Add 2 tbsp of flour and stir until all ingredients are combined into a paste. This should take less than a minute.
• Add 1 cup of chicken stock, 1 tsp apple cider vinegar, 1 tsp maple syrup, a pinch of salt and pepper and stir.
• Transfer mixture to a blender or food processor and blend until smooth.
• Top potatoes with brava sauce, ½ cup chopped parsley and serve with a side of mayonnaise.
• Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett