Potatoes taste great in Spain and can be served in a vast array of simple meals. Here's the recipe for a classic. Patatas Bravas. There are many ways to make the famous spicy potatoes. Too often bar owners cheat and simply pour some bottled, weak salsa sauce over your potatoes. That was not the case when i tasted the best patatas bravas to pass my lips (pictured above). That was at El Tomás de Sarriá in Barcelona. Just ask any local to point you in the direction of Bar Tomas. Here's their unique recipe that requires forward planning. A full week of planning in fact.
Pour most of the olive oil into a jug. Pack the chillies into the olive oil bottle and top with as much oil as will fit. Seal tightly and leave for a week before using. Come the day of serving – salt the potatoes and leave them to drain in a sieve for about 10 minutes. Shake to remove exces moisture, but do not rinse. Heat the oil for frying in a deep frying pan until a faint blue haze rises. Gently fry the potatoes, a batch at a time, until they are soft. Remove, drain, reheat the oil and fry them again, this time until they are crisp and golden. Repeat if required (which may be the case with some varieties of potato). Then dress the potatoes with the week old, chilli infused olive oil. Patatas Bravas are often served with a garlicky mayonnaise.