Time for Tapas
As part of the amazing challenge going on from @thesmokinelk who is cooking a BBQ dish from every country around the world, he recently set up a Spanish themed week so I thought I would join in and cook some Tapas.
Patatas Bravas is a Spanish classic so there was no way I could let the week pass without cooking it. However, this is a Catalan version of Patatas Bravas that made a nice change from the more traditional version, which uses a spicy tomato sauce.
The Preparation and Cook
For this cook I used Australian Heat Beads, as I was planning to do a few tapas plates and know the heat beads will give me around 3 hours cook time. The BBQ was set up with 2 zones – a direct and indirect area.
I used the medium size Lodge cast-iron skillet to cook the potatoes, initially placing the empty skillet on the direct area of the BBQ. Once it had heated through I added the oil. When the oil was bubbling, I added the potatoes and cooked until they started to crisp up, removing from the pan once to remove some of the oil and then adding back to really crisp up in the oil.
Finally, I sprinkled the little smoked paprika and cayenne pepper over the potatoes before spooning over the Allioli.
The Verdict
I would definately cook this again. Once again incredibly simple and tasted great. The recipes I have seen use duck fat to cook ther potatoes so next time I do this I will use duck or goose fat to cook the potatoes.
BBQ Patatas Bravas with Allioli
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- Serving Size2
Ingredients
For the BBQ Patatas Bravas
- 2 Tbsp Olive Oil
- 4 Medium to Large New Potatoes
- 1 Tsp Paprika
- 1/2 Tsp Sea Salt
- 1/2 Tsp Cayenne Pepper
- 2 Tbsp Allioli
Method
Start by peeling and dicing your potatoes into rough chunks. Wrap the potato in kichen roll to try tog et some of the moisture out of them.
Once your BBQ is ready to cook on, place your cast-iron pan on the direct area of the BBQ and let it heat through. Once heated, add the oil. When it starts to bubble add the potatoes. Place the lid on the BBQ and allow the potatoes to fry and crisp up. Check back every few minutes and give the potatoes a good stir. You don’t want the potatoes to burn.
After around 10 minutes remove the potatoes from the BBQ and tip them into some kitchen roll to dry some of the oil off. Place the cast-iron pan back on the BBQ on the direct area. Once you have dried the potatoes off place them back into the cast-iron skillet and cook for a further 5 minutes until they are starting to crisp up.
Once nice and crispy remove the potatoes from the BBQ and add them to a bowl. Spinkle over the smoked paprika, cayenne pepper and salt and mix in well into the potato. Finally, spoon the Allioli over the potatoes and enjoy!
