Imported from TikTok

Garlic and Honey Patatas Bravas

Name: Garlic and Honey Patatas Bravas
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 800 g Potatoes (washed and cut into cubes); 50 g Olive oil (for coating the potatoes); 2 càs Cornstarch (a few spoonfuls are mentioned in the potato preparation); Smoked paprika (for the potatoes and the onion-tomato sauce; quantity not specified); Herbes de Provence (quantity not specified; the description appears to contain a typo (“Herbes de Pvc”)); Parmesan (a generous amount; not specified); Salt (for the potatoes, sauce, and mayonnaise; to taste); Pepper (for the potatoes and sauce; to taste); 1 Red onion (thinly sliced); 2 gousses Garlic (for the onion-tomato sauce; thinly sliced); Olive oil (a drizzle for sautéing the onion and garlic; quantity not specified); 70 g Tomato paste; 200 ml Chicken stock; 1 Egg yolk; 1 càc Mustard; 1 càs Apple cider vinegar (the transcript simply says “vinegar”; the description specifies apple cider vinegar); 150 ml Sunflower oil (to be incorporated gradually to emulsify the mayonnaise); 1 gousse Garlic (crushed, for the mayonnaise); 1 càs Honey; 70 g Greek yogurt (optional; the source does not specify which component it should be added to)

Recipe by @chef_theo_lignani @chef_theo_lignani · TikTok

Imported by roux julien on SeeMeCook

Crispy potatoes seasoned with smoked paprika, herbes de Provence, and Parmesan, served with a blended onion-tomato sauce and homemade garlic-and-honey mayonnaise.

4 servings70 minSpanish

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Ingredients

800 g Potatoes (washed and cut into cubes)
50 g Olive oil (for coating the potatoes)
2 càs Cornstarch (a few spoonfuls are mentioned in the potato preparation)
Smoked paprika (for the potatoes and the onion-tomato sauce; quantity not specified)
Herbes de Provence (quantity not specified; the description appears to contain a typo (“Herbes de Pvc”))
Parmesan (a generous amount; not specified)
Salt (for the potatoes, sauce, and mayonnaise; to taste)
Pepper (for the potatoes and sauce; to taste)
1 Red onion (thinly sliced)
2 gousses Garlic (for the onion-tomato sauce; thinly sliced)
Olive oil (a drizzle for sautéing the onion and garlic; quantity not specified)
70 g Tomato paste
200 ml Chicken stock
1 Egg yolk
1 càc Mustard
1 càs Apple cider vinegar (the transcript simply says “vinegar”; the description specifies apple cider vinegar)
150 ml Sunflower oil (to be incorporated gradually to emulsify the mayonnaise)
1 gousse Garlic (crushed, for the mayonnaise)
1 càs Honey
70 g Greek yogurt (optional; the source does not specify which component it should be added to)

Steps

1
Wash the potatoes and cut them into cubes. Cook them in a large pot of salted water for about 30 minutes.
2
While the potatoes are cooking, thinly slice the red onion and the two garlic cloves intended for the sauce.
3
Sauté the onion and garlic in a pan with a drizzle of olive oil.
4
Add the salt, pepper, and smoked paprika to the pan.
5
Add the tomato paste and chicken stock, then simmer for about 10 minutes.
6
Blend the sauce until smooth, then set it aside to cool.
7
Pour the olive oil intended for the potatoes into a bowl. Add the cornstarch, smoked paprika, herbes de Provence, salt, pepper, and a generous amount of Parmesan.
8
Drain the cooked potatoes. Generously coat them with the seasoning mixture and toss to coat evenly.
9
Cook the coated potatoes in an air fryer or oven for about 20 minutes, until very crispy. The source does not specify the temperature.
10
For the mayonnaise, combine the egg yolk, mustard, and apple cider vinegar in a bowl.
11
Whisk the mixture while gradually adding the sunflower oil, until a thick mayonnaise forms.
12
Add the crushed garlic, honey, and salt to the mayonnaise, then mix.
13
Arrange the hot, crispy potatoes on a plate. Spoon over the onion-tomato sauce and finish with the garlic-and-honey mayonnaise.

Notes

The source lists 70 g of optional Greek yogurt without specifying how to incorporate it. Cooking in the oven or air fryer is indicated for about 20 minutes, but no temperature or setting instructions are provided. The cooking water quantity is not specified; salt it to taste.