Patatas Bravas Ketchup Mayonnaise at Kara Walton blog

Patatas Bravas Ketchup Mayonnaise. Drizzle the bravas sauce over the potatoes, then serve immediately. Peel the potatoes and cut into large chunks, around 3 cm square. Fry until crispy and golden. To make the garlic mayo aioli, add in 1/2 cup (120 grams) mayonnaise into a bowl, finely grate in the garlic, add in 1/2 tsp (3 ml) lemon juice, 1 tbsp (15 ml) olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce. In the meantime, preheat oven to 450 degrees f (232 c). While the potatoes are boiling, place the tomatoes with 1 tbsp of olive oil in a saucepan. Turn the heat up to high and reheat the oil to 350°f (176°c), then add the potatoes back into the pan. Add the white wine vinegar and season with a little pinch. Bake at 400 degrees for 30 minutes, flipping half way through the cooking time. Cover and cook on a low heat for 10 minutes, until the tomatoes have reduced. Place them into a bowl and cover with water. Preheat the oven to 200 degrees. Cook for 2 more minutes. Sprinkle the reserved steak seasoning over the hot potatoes and serve with bravas sauce. Set aside for 30 minutes.

Sprinkle the reserved steak seasoning over the hot potatoes and serve with bravas sauce. Preheat the oven to 200 degrees. To make the garlic mayo aioli, add in 1/2 cup (120 grams) mayonnaise into a bowl, finely grate in the garlic, add in 1/2 tsp (3 ml) lemon juice, 1 tbsp (15 ml) olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce. Bake at 400 degrees for 30 minutes, flipping half way through the cooking time. Set aside for 30 minutes. After frying the potatoes for 20 to 25 minutes and they're golden fried all around, remove. While the potatoes are boiling, place the tomatoes with 1 tbsp of olive oil in a saucepan. Cook for 2 more minutes. Peel the potatoes and cut into large chunks, around 3 cm square. Turn heat up to 450 degrees and bake another 10 minutes, or until they reach the desired crispness.

Patata Brava Mayonnaise Barbecue Sauce Traditional Stock Photo

Patatas Bravas Ketchup Mayonnaise Cook for 2 more minutes. Peel the potatoes and cut into large chunks, around 3 cm square. Fry until crispy and golden. Sprinkle the reserved steak seasoning over the hot potatoes and serve with bravas sauce. To make the garlic mayo aioli, add in 1/2 cup (120 grams) mayonnaise into a bowl, finely grate in the garlic, add in 1/2 tsp (3 ml) lemon juice, 1 tbsp (15 ml) olive oil and season with sea salt & black pepper, whisk together until you get a creamy sauce. Boil until soft in a large saucepan. Cover and cook on a low heat for 10 minutes, until the tomatoes have reduced. Set aside for 30 minutes. Place them into a bowl and cover with water. After frying the potatoes for 20 to 25 minutes and they're golden fried all around, remove. Add the white wine vinegar and season with a little pinch. In the meantime, preheat oven to 450 degrees f (232 c). Turn the heat up to high and reheat the oil to 350°f (176°c), then add the potatoes back into the pan. Cook for 2 more minutes. Turn heat up to 450 degrees and bake another 10 minutes, or until they reach the desired crispness. While the potatoes are boiling, place the tomatoes with 1 tbsp of olive oil in a saucepan.