Sweet Patatas Bravas
Serves: 2 as a snack
3 medium sweet potatoes
2 tbsp Bertolli Organic Robusto Extra Virgin Olive Oil
1 tsp garlic salt
Store-bought aioli, to serve
Flat leaf parsley, to serve
60ml Bertolli Organic Robusto Extra Virgin Olive Oil
1 tbsp smoked paprika
1 tbsp cornflour
1 cup salt-reduced chicken stock
1 tsp white wine vinegar
Peel potatoes and cut into chunks about 1 inch. Toss in Bertolli Organic Robusto Extra Virgin Olive Oil, season with garlic salt. Cook in an air fryer at 180ºC for around 10 mins (you could also bake in an oven preheated to 220ºC for 25-30 mins)
Meanwhile, to make the brava sauce, heat a small saucepan over medium heat, add the oil and heat for 3 mins. Transfer to a heatproof bowl, whisk in the paprika and cornflour until smooth. Add back to the pan and bring to a simmer, then slowly and gradually add chicken stock, whisking constantly as you add. Once incorporated, stir through vinegar and season with salt.
Arrange the potatoes in a serving dish, drizzle over the sauce. Sprinkle with parsley and serve with aioli as an optional side.