Frisky & Saucey Batatas Bravas Recipe - Recipezazz.com

Name: Frisky & Saucey Batatas Bravas Recipe - Recipezazz.com
Ingredients: *FOR PATATAS/BATATAS BRAVAS*; 2 potatoes (large potatoes); vegetable oil, for deep-frying; flaky sea salt; *Alho e olio (this will make more than you need but you can keep refrigerated for up to 3 days)*; 1 garlic bulb; 2 garlic cloves; 3 egg yolks; 2 1/4 cups oil (pomace oil, 500 ml, or cheaper brand olive oil); parsley (1 handful, chopped (plus a handful saved to garnish); salt; *FOR BRAVA SAUCE*; 1 1/2 pounds plum tomatoes (blended, 750 grams); spring onions (1 bunch); 4 garlic cloves; 3 chillie peppers (dried peppers, hydrated in hot water then drained); 1 choricero pepper (dried pepper, hydrated in hot water then drained, or substitute with dried pasilla peppers or other dried chili of choice); 3 ounces red bell pepper (1/2 pepper); 5 1/2 tablespoons honey (80 ml); 8 tablespoons cider vinegar (120 ml); 3 tablespoons all-purpose flour (40 grams); 1 teaspoon tomato purée; 3/4 cup chicken stock (200 ml)

www.recipezazz.com

This classic Spanish/Portuguese batatas (patatas) bravas recipe is a delight to eat, with perfectly crunchy hand-chipped potatoes smothered generously in

Keywords

forevermama
forevermama recipes
forevermama meals
dinner forevermama
forevermama recipezazz
recipezazz
recipezaz
forevermama recipe
side dishes
side dishes recipes
side dishes meals
dinner side dishes
side dishes recipezazz
side dishes recipe
fruit
fruit recipes
fruit meals
dinner fruit
fruit recipezazz
fruit recipe

View Original

Share this recipe:

Ingredients

*FOR PATATAS/BATATAS BRAVAS*
2 potatoes (large potatoes)
vegetable oil, for deep-frying
flaky sea salt
*Alho e olio (this will make more than you need but you can keep refrigerated for up to 3 days)*
1 garlic bulb
2 garlic cloves
3 egg yolks
2 1/4 cups oil (pomace oil, 500 ml, or cheaper brand olive oil)
parsley (1 handful, chopped (plus a handful saved to garnish)
salt
*FOR BRAVA SAUCE*
1 1/2 pounds plum tomatoes (blended, 750 grams)
spring onions (1 bunch)
4 garlic cloves
3 chillie peppers (dried peppers, hydrated in hot water then drained)
1 choricero pepper (dried pepper, hydrated in hot water then drained, or substitute with dried pasilla peppers or other dried chili of choice)
3 ounces red bell pepper (1/2 pepper)
5 1/2 tablespoons honey (80 ml)
8 tablespoons cider vinegar (120 ml)
3 tablespoons all-purpose flour (40 grams)
1 teaspoon tomato purée
3/4 cup chicken stock (200 ml)