Family friendly Side

Baby bravas

Name: Baby bravas
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: 800g chat potatoes, scrubbed; 2 tbs olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1/4 tsp dried chilli flakes; 1 red capsicum, seeds removed, finely chopped; 2 bay leaves; 2 sprigs thyme; 1/2 cup (125ml) dry white wine; 400g can chopped tomatoes; 1/2 tsp caster sugar; 1/4 tsp smoked paprika (pimenton); Sunflower oil, to deep-fry; Aioli, sweet paprika and finely chopped flat-leaf parsley, to serve

Rate now

25m

35m

Jump to recipe

by Jesse Gerner

Chef

Oct 09, 2015

Swap out regular potatoes in your patatas bravas for little chats to create this baby version.

800g chat potatoes, scrubbed
2 tbs olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1/4 tsp dried chilli flakes
1 red capsicum, seeds removed, finely chopped
2 bay leaves
2 sprigs thyme
1/2 cup (125ml) dry white wine
400g can chopped tomatoes
1/2 tsp caster sugar
1/4 tsp smoked paprika (pimenton)
Sunflower oil, to deep-fry
Aioli, sweet paprika and finely chopped flat-leaf parsley, to serve

Method

1.

Place potatoes in a saucepan and cover with cold water. Bring to a simmer over medium heat and cook for 10-15 minutes until tender. Drain and set aside to cool, then cut each potato in half.
2.

Meanwhile, heat olive oil in a saucepan over medium-high heat. Add onion and cook for 3-4 minutes until softened. Add garlic, chilli, capsicum, bay and thyme, and cook for a further minute until fragrant. Add wine and cook for a further 2 minutes, then add tomato, sugar and hot paprika, and cook for 15 minutes or until slightly reduced. Season and cool slightly, then transfer to a blender and whiz until smooth. Keep warm.
3.

Using a teaspoon, scoop out the centre of each potato. Heat a saucepan two-thirds full with sunflower oil over medium heat to 190°C (a cube of bread will turn golden in 30 seconds when ready). Fry potatoes, in batches, for 2-3 minutes until golden. Drain on paper towel. Place on a platter and drizzle sauce and aioli into the indents. Serve sprinkled with sweet paprika, salt and parsley.