This recipe is a Spanish recipe, and is best eaten hot and crispy with a heaty garlic sauce. This is great for those who enjoy spicy food, but this recipe is toned down a lot in terms of spice because my family does not enjoy food with too much spice. However, it is still very good because most people enjoy the flavour of the aioli and the tangy tomato sauce. I love it because in this one, I use cheese on top and this makes the dish even more people friendly.
This recipe is dedicated to my Uncle Wally, whose birthday falls on the 23rd of June. He just loves potatoes.
2 1/2 potatoes, peeled, diced and boiled
Salt to taste
Water for boiling
NOTE: BOIL THE POTATOES ONLY UNTIL THEY ARE TENDER ENOUGH TO BITE INTO, NOT UNTIL THEY ARE MUSHY.
Oil for frying
3 cloves garlic, chopped finely
1/2 cup mayonnaise (I used eggless, of course- this can be found in the following address below*)
1/2 cup pizza sauce (pref. traditional)
1 small red chilli, finely chopped
Dash of cumin powder (jira in Hindi)
Little lemon juice or vinegar
1-2 bay leaves, whole
1/4 cup mozzarella cheese (to give it a stringy finish)
1/4 cup cheddar cheese or monterey jack cheese (for flavour)
Little parsley to garnish
1. Mix all the ingredients for the aioli sauce and the tomato sauce respectively.
2. Preheat the oven. Grease a baking dish with olive oil.
3. Fry the potatoes until golden brown and crispy. Top with salt, pepper and paprika.
4. Put the potatoes into the dish, top with the sauces and cheese.
5. Bake the patatas bravas until the cheese melts. Top with parsley, and put toothpicks on it to serve.