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9
Patatas Bravas
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4
Ingredients
900 g potatoes, any variety
3 medium tomatoes
3 garlic cloves
1 small onion
1 bay leaf
¼ tsp black pepper
½ tsp salt
1 tsp smoke paprika
1 tsp red chilli powder
Olive oil
Method
Preheat the air fryer to 200 ºC.
Wash and peel the potatoes. Once peeled, chop them into approx. 2 cm cubes.
Then thoroughly rinse and dry the potatoes with a kitchen towel. Spread the
potatoes in a single layer across the air fryer basket and drizzle with a little oil. Make
sure to turn them regularly. Bake for 20–22 minutes. Do not overfill the basket. This
will cause the potatoes to steam and prevent the potatoes to crisp.
While the potatoes cook, prepare the salsa brava. Finely chop the onion and
garlic, then grate or finely chop the tomatoes. Heat up a large non-stick pan
over a medium heat, add a swirl of oil and then the onion. Allow it to cook until
translucent. Add the garlic, paprika, chili, and salt. Stir and cook for a further
2 minutes. Add the tomatoes and bay leaf and reduce the heat to a medium-low
heat, allowing it to simmer for 15–20 minutes to reduce and thicken. Adjust any
of the seasonings to taste, then remove the bay leaf. The sauce can be served
chunky or put in a blender until smooth. Once both elements are ready, serve up
the potatoes in a dish and spoon over the sauce – additionally, drizzle further with
some garlic sauce, then top with some finely chopped, fresh parsley.
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