Spanish · Lunch
Fried Potatoes with Spicy Sauce
Twice-fried potato chunks tossed in smoked paprika salt, served with a chilled tomato-based bravas sauce spiked with cayenne and garlic aioli. Crisp exterior gives way to fluffy interior, finished with fresh parsley for a classic Spanish tapas bar plate.
$3
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
545Calories
6.1gProtein
36.8gFat
46.8gCarbs
6.1gSugar
5.2gFiber
732mgSodium
8mgChol
5.2gSat Fat
1053mgPotassium
52mgCalcium
2.3mgIron
0mcgVitamin B12
25mgVitamin C
vegetarian
low-cholesterol
high-fiber
spice-route
all-time-classics
vegetarian
Instructions
1
Prep
Peel and cut russet potato into rough 1-inch chunks, then pat completely dry with a kitchen towel.
2
Poach
Simmer potato chunks in salted water over medium heat for 8 minutes until a knife slides through with slight resistance.
3
Saute
Warm olive oil in a saucepan over medium heat, add minced garlic and cook 30 seconds until pale gold, not brown.
4
Simmer
Stir crushed tomatoes, smoked paprika, cayenne and salt into the saucepan and simmer over medium-low heat for 8 minutes until it coats a spoon.
5
Fry
Heat vegetable oil to 300F and fry drained potato chunks for 4 minutes until pale and just set, then transfer to paper towels.
6
Fry
Raise oil to 375F and fry potato chunks a second time for 3 minutes until deep golden and crackling on the surface.
7
Finish
Transfer fried potatoes to a bowl, season with remaining salt, add vinegar and lemon juice to aioli, and mix.
8
Plate
Arrange potatoes on a plate, spoon warm bravas sauce over half, drizzle garlic aioli on the other half, scatter chopped parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g russet potato, peeled and cut into 1-inch chunks
- 4 cups960ml vegetable oil, for frying
- 7 oz100g, a quarter of a 14oz can canned crushed tomatoes
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne pepper
- 1 tsp1 tsp sherry vinegar
- 2 tbsp30ml olive oil
- 4 tbsp60g mayonnaise
- 1 clove1 clove garlic, for the aioli
- 1 tsp1 tsp lemon juice
- 1/2 tsp1/2 tsp salt, divided
- 2 tsp2 tsp parsley, for garnish
