patatas bravas recipe very #hot

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Patatas Bravas or fiery potatoes or really just chips with hot sauce, are a popular tapas dish in Spain, this recipe is based on a dish I ate in Pamplona, the Habanero sauce is much hotter than you would find in Spain. We use smoked garlic in the aioli and Portuguese chorizo which contains more meat and has a richer deeper smokey flavour.Maris pipers are the best potatoes for this dish, you could use Green Bastard Hot Sauce if you prefer a milder heat.

• 1kg Maris Piper new potatoes, washed and halved if large, blanched in boiling water
• 1 300g Alentejo chorizo sausage, Portuguese chorizo
• 2 red peppers, de-seeded and thickly sliced,
• 2 shallots, cut into wedges
• half a kilo of tomatoes , home grown if possible
• 2 tsp of Papa Djabs Habanero Sauce
• 2 cloves garlic, smashed
• 1 small bunch chopped leaf parsley
• Sea Salt ground black pepper

tray em up

1. Preheat the oven to 200°C, gas mark 6. Re-blanch the potatoes in a deep fryer, then add to the chorizo, red peppers, shallots and seasoning in a roasting tray.
2. Roast for 20 mins, stir occasionally so the oils from the chorizo coat the vegetables.
3. For the aioli sauce take 1 small egg, 200mls extra-virgin olive oil, 1 garlic clove, peeled, 25mls sherry vinegar or lemon juice, break the egg into a mixing bowl. Add 2 tablespoons of the olive oil and the garlic cloves, along with the vinegar or lemon juice. see below, use blender
4. Add the de seeded cubed tomatoes to the potatoes, habanero sauce and garlic and cook for a further 20 mins until the potatoes are crispy. Add the chopped parsley and stir through. Serve straight from the oven.
5. Serve with a large cold beer.

aioli

Using a hand blender, start mixing at high speed until the garlic is fully pureed into a loose paste. Little by little, add what's left of the olive oil as you continue blending. If the mixture appears too thick as you begin pouring the oil, add 1 teaspoon of water to loosen the sauce.Continue adding the oil and blending until you have a rich, creamy allioli. The sauce will be a creamy yellow colour. Add salt to taste. Squeeze over the cooked potatoes.
Thanks again to Banchory Micro Farm for the bio-dynamic vegetables, truly outstanding produce.