Patatas Bravas

Serves: 6
Total Time: 45 minutes
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Ingredients

  • 4 russet potatoes
  • 1/4 cup Italian parsley
  • 1 teaspoon kosher salt ( +more as needed)
  • 1/4 cup extra-virgin olive oil
  • 1 red chile pepper
  • 1/2 cup Spice World Easy Onion
  • 1 tablespoon Spice World Minced Garlic
  • 2 tablespoons aged sherry vinegar
  • 1 (14.5 oz) can fire roasted tomatoes
  • 1/4 teaspoon pink Himalayan salt
  • 1/4 teaspoon white pepper
  • Canola oil, for frying
  • Mayonnaise (optional, for serving)

Instructions

  • Combine large pot of water and kosher salt; bring to boil on high. Peel and halve potatoes. Add potatoes to boiling water and cook 10-12 minutes until parboiled and slightly tender. Remove parsley leaves from stems; coarsely chop leaves. Drain potatoes then arrange on parchment-lined baking sheet, in single layer, to cool slightly.
  • Heat oil in medium saucepot on medium for 3-4 minutes. Slice chile pepper in half and remove seeds and membranes; finely chop. Add chile peppers, easy onions, and minced garlic to oil; cook 3-4 minutes, stirring occasionally, until chile peppers soften.
  • Pour vinegar into pan and loosen bits of food left on bottom. Add undrained tomatoes and cook 5-6 minutes, stirring occasionally, until liquid has slightly reduced. Remove pot from heat and blend tomato mixture with immersion blender until smooth. Season with kosher salt; keep warm.
  • Heat fryer oil to 350°F. Cut potatoes into large bite-size pieces. Fry potatoes (in batches) 5-7 minutes until browned and crispy. Add fried potatoes to large bowl and sprinkle with pink salt, white pepper, and parsley; toss to coat well. Serve potatoes garnished with warm sauce and drizzled with mayonnaise (if desired).
Patatas Bravas