Sergi Arola's Patatas Bravas

Name: Sergi Arola's Patatas Bravas
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 14 oz. new potatoes (about 400 grams); 4 cups sunflower oil (1 liter); 4 vine-ripened tomatoes; 1 small garlic clove; 1 onion; 1 dried chili pepper; Salt; Sugar; 1 black garlic clove; 1 egg; 1 1/4 cups sunflower oil (300 ml)

Emoción en Ebullición @emocionenebullicion

Sergi Arola's Patatas Bravas

Emoción en Ebullición @emocionenebullicion

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Ingredients

1 hour

Serves 4 servings

For the potatoes:
14 oz.new potatoes (about 400 grams)
4 cupssunflower oil (1 liter)
4vine-ripened tomatoes
1small garlic clove
1onion
1dried chili pepper
Salt
Sugar
For the black garlic mayo:
1black garlic clove
1egg
1 1/4 cupssunflower oil (300 ml)

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Steps

1 hour

1

For the potatoes: Peel the potatoes and cut them with an apple corer.
2

Scoop out the center of each potato using a melon baller or paring knife. Gently poach the potatoes in oil at 175–195°F (80–90°C) for 50 minutes, depending on the type of potato.
3

Drain the potatoes upside down to remove excess oil. Set aside.
4

For the sauce: Peel and finely chop the garlic and onion. Sauté them in oil in a saucepan. Add the tomatoes and chili pepper, and cook. Blend the mixture, then adjust salt and sugar to taste. Once cooled, transfer to a squeeze bottle.
5

For the black garlic mayo: Blanch the peeled black garlic. Combine with the egg and oil to make a traditional mayonnaise. Transfer to a piping bag.
6

To finish: Heat the oil used for poaching the potatoes.
7

Fry the potatoes until golden brown. Drain upside down.
8

Fill the center of each potato with the tomato sauce, then top with the black garlic mayo.
9

Garnish with chopped chives.