Pintxo De Bravas Recipe
Crispy potato, spicy tomato sauce, garlic aioli
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Ingredients
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Potatoes
Spicy Tomato Sauce
Garlic Aioli
Method
Preparing the Potatoes
- 1
Peel and Chop Potatoes
Peel the Russet potatoes and cut them into bite-sized cubes.
- 2
Fry the Potatoes
In a large frying pan, heat the olive oil over medium-high heat. Once hot, add the potato cubes and fry until golden brown and crispy, about 15-20 minutes, stirring occasionally. Season with salt and black pepper to taste.
- 3
Drain the Potatoes
Using a slotted spoon, transfer the fried potatoes to a plate lined with paper towels to drain excess oil.
Making the Spicy Tomato Sauce
- 4
Sauté Garlic
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 5
Combine Ingredients
Add the tomato sauce, smoked paprika, cayenne pepper, and salt to the pan. Stir well to combine and let simmer for 5-7 minutes until slightly thickened.
Preparing Garlic Aioli
- 6
Mix Ingredients
In a bowl, combine the mayonnaise, minced garlic, lemon juice, and salt. Mix well until smooth and creamy.
Serving the Pintxo de Bravas
- 7
Plate the Dish
On a serving plate, arrange the crispy fried potatoes. Drizzle generously with the spicy tomato sauce and dollop the garlic aioli on top.
- 8
Garnish
If desired, garnish with fresh parsley or a sprinkle of paprika for added flavor and presentation.
