Frisky & Saucey Batatas Bravas Recipe

Name: Frisky & Saucey Batatas Bravas Recipe
Ingredients: 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; 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)

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

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Cooking tools:

Deep-fryer
Blender
Oven
Aluminum foil
Paring knife
Chef's knife
Cutting board
Saucepan
Spoon
Paper towel
Plate
Measuring cup
Measuring spoon

Ingredients

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
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)