Patatas Bravas -- Crispy Potatoes with Spicy Garlic & Chili Aioli - Kelvin's Kitchen
Ingredients for 2 portions: 1 pound russet potatoes For the boiling liquid: 2 quarts cold water 1/2 tbsp salt 1/2 tsp smoked paprika 1/2 tsp cumin 2 bay leaves
For the sauce: 1/2 cup mayonnaise garlic to taste pinch of salt 1/2 tsp tomato paste 1-2 tbsp red wine vinegar 1/2 tsp smoked paprika 1/4 tsp chipotle powder cayenne to taste
For the spice blend (makes lots extra): 1 tbsp salt 1/2 tsp black pepper 1/2 tsp smoked paprika 1/2 tsp chipotle powder chopped parsley
Directions: Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, red wine vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce. Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside. Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into the water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes. Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely about 45 minutes. Heat vegetable oil in a large cast-iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with the spice blend and serve with dipping sauce.
Patatas Bravas -- Crispy Potatoes with Spicy Garlic & Chili Aioli - Kelvin's Kitchen
ReplyDeleteIngredients for 2 portions:
1 pound russet potatoes
For the boiling liquid:
2 quarts cold water
1/2 tbsp salt
1/2 tsp smoked paprika
1/2 tsp cumin
2 bay leaves
For the sauce:
1/2 cup mayonnaise
garlic to taste
pinch of salt
1/2 tsp tomato paste
1-2 tbsp red wine vinegar
1/2 tsp smoked paprika
1/4 tsp chipotle powder
cayenne to taste
For the spice blend (makes lots extra):
1 tbsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp chipotle powder
chopped parsley
Directions:
Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, red wine vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into the water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely about 45 minutes.
Heat vegetable oil in a large cast-iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with the spice blend and serve with dipping sauce.