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Spain, Europe · Patatas bravas

Gochujang bravas

Spanish bravas meets Korean flavour: crunchy oven-roasted potatoes under a sticky gochujang-paprika sauce, with lime mayo, spring onions and sesame.

ServingsServes 2
Total cooking time50 min
DifficultyEasy

Method

  1. Heat the oven to 220 °C (oven) with the baking tray inside; a hot tray starts the crust straight away. Peel the potatoes (or just scrub them well) and cut them into 3 cm chunks.

    Add in this stepFloury or all-purpose potatoes 400 g

    oven

  2. Bring a 18 cm pot of water with the salt to the boil on high heat. Add the potatoes and boil for , until the outsides are soft but the centres still firm. Drain, shake the colander to rough up the edges, and leave them to steam-dry for a couple of minutes.

    Add in this stepSalt (for the cooking water) 1½ tsp

    high heat

  3. Toss the potatoes with the oil and salt. Carefully take out the hot tray and tip the potatoes on in a single layer with space between them (30×20 cm; ×2 means two trays). Roast for at oven, turning once halfway, until deep golden and crunchy.

    Add in this stepNeutral vegetable oil 1½ tbspSalt ½ tsp

    oven

  4. Meanwhile make the sauce: put the garlic, gochujang, smoked paprika, honey, rice vinegar, water and sesame oil in a 14 cm small pan and stir over low heat for until smooth, glossy and bubbling. Gochujang catches easily, so keep stirring.

    Add in this stepGarlic cloves, finely grated 1Gochujang (Korean chilli paste) 1½ tbspSmoked paprika ½ tspHoney 1½ tspRice vinegar 1½ tspWater 3 tbspToasted sesame oil ½ tsp

    low heat

  5. Stir the lime juice into the mayonnaise. Slice the spring onions very thinly and drop them into cold water for a few minutes so they turn crisp and less sharp, then drain well.

    Add in this stepMayonnaise 2½ tbspLime juice 1 tspSpring onions 1

  6. Pile the hot potatoes onto a plate, spoon over the gochujang sauce, zigzag the lime mayo on top and finish with the spring onions and sesame seeds. Eat straight away while crunchy.

    Add in this stepToasted sesame seeds 1 tsp

Cook's tip

Gochujang varies in heat and saltiness: taste the sauce and add a little more honey or water if it is too strong. For extra crunch, dust the parboiled potatoes lightly with cornflour before adding the oil. No oven? Shallow-fry the parboiled chunks in a pan instead.

Cooking it at camp

Parboil the potatoes at home and pack them chilled. At camp, fry them in a wide, heavy skillet with a 5 mm layer of oil over a medium flame, turning until crisp on every side, then warm the sauce in the same pan for a minute. Bring the mayo in the cooler.