Patas Bravas with Chilli Mayonnaise
Ready In: 25 mins
Serves: 2
Ingredients
For the potatoes
- 1 large potato, cut into rough cubes
- 1 teaspoon cumin seed
- 1 tablespoon olive oil
- salt & freshly ground black pepper
For the chilli mayonnaise
- 2 egg yolks
- 1 pinch sugar
- 1 teaspoon chili flakes
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 300 ml vegetable oil, about
Directions
- Put the potatoes and 2 tbsp water in a microwave-proof bowl.
- Cover with cling film and pierce 3 or 4 times.
- Microwave on high for 8 minutes.
- To make the mayonnaise, in a medium bowl whisk the egg yolks with the sugar, chilli flakes, mustard and vinegar.
- Season with salt and pepper.
- Gradually whisk in the oil until you have a thick consistency.
- Chill until required.
- In a medium frying pan dry-fry the cumin seeds to release the natural oil and flavour.
- Stir in the potatoes and fry until cooked through and golden.
- Season with salt and pepper.
- Serve with the chilli mayonnaise.
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