400g crushed or pureed tomatoes
2 tbsp roasted garlic puree
1 tbsp virgin olive oil
1 tbsp sweet Spanish pimentón
1/2 tbsp hot Spanish pimentón (or a little more)
Roasted Garlic Puree
Preheat the oven to 150ºC and wrap 2 garlic heads in aluminum foil and put them into the oven when it's hot. Cook for one hour. When done, you'll find the garlic cloves have turned into a soft, fragrant and caramelized mass, that can be easily squeezed out of the clove - just open one end of the peel and squeeze the flesh out. Empty all the garlic flesh into a bowl, then mash it with a fork to make the puree.
Ingredients (Bravas Sauce)
150ml tomato sauce
1 tsp sherry vinegar
1 tsp hot paprika
Blend all ingredients for the sauce in a food processor. Rest and chill for 1 hour before serving.
Wash and chop potatoes into cubes (no need to peel). Fry cubed potatoes at 135˚ in a deep fat fryer until a cocktail stick can pass easily through the potato cube.
Season potatoes in a bowl with sea salt and smoked paprika. Allow potatoes to rest for 5 min.
Turn fryer up to 175˚ and fry potatoes until golden brown.
Season potatoes with hot paprika and some more salt.
Serve hot with a generous amount of Bravas Sauce or Salsa Brava