How to make
Boil and peel the potatoes. Cut them into cubes or large pieces. They should not overcooked, so that they do not fall apart.
For the brava salsa, heat the olive oil over low heat, add the chili pepper, tabasco, vinegar and paprika. Stir for about a minute, by keeping the heat low. Add the tomato sauce, black pepper and salt and stir for another 2 minutes by increasing the heat.
Make the garlic mayo sauce by pouring half of the olive oil and oil into a narrow, deep dish. Beat the egg, cut the garlic inside and pour the lemon juice.
Use a liquidizer, by positioning it on the bottom of the bowl. Turn it on and keep it still, until the bottom turns white and emulsifies. Immediately begin to pour the remaining fat in a thin stream while slowly pulling the liquidizer upwards, until it has completely emulsified.
For the tempura, beat the starch and flour into the ice water. Add the baking powder and mix.
Heat a pan with a generous amount of oil. The heat should be strong, but not at the maximum level, but one below it.
Dip the potatoes in the tempura and fry them, until they acquire a golden color. Remove the fries and place them onto kitchen paper.
Serve the breaded potatoes (bravas) with their two accompanying sauces.
Enjoy the Bravas Potatoes in Tempura!
