Patatas bravas

Ingredients

1 kg

For the potatoes

6 large, new potatoes in their skins
30 g Bresc Andalusian garlic puree
0.5 dl olive oil
5 g smoked paprika powder
salt and pepper

For the sauce

100 g Bresc Shallot chopped
5 Bresc Peeled garlic cloves
30 g Bresc WOKchilli
2 sprigs fresh thyme, leaves only
400 g tomato chunks, (tinned)
100 g Bresc Pomodori marinati
10 g sherry vinegar
salt and black pepper

For the garnish

Bresc Alioli clásico
lemon

Preparation method

Preheat the oven to 180°C. Cut the potatoes into large chunks. Add the garlic, pimentón, olive oil, salt and pepper. Roast the potatoes for 25 to 30 minutes, until crisp. For the sauce, finely chop the cloves of garlic. Fry the shallots and garlic. Add the thyme, tomato, pomodori marinati and vinegar to them and cook until tender. Season the vegetable mixture with salt and pepper. Serve the potatoes with the vegetable mixture, a little alioli clásico and a segment of lemon.