Spanish · Dinner
Spicy Fried Potatoes (Keto)
Cubed radish stands in for potato, deep-fried until golden and crisp, then tossed with a smoky spiced tomato sauce in the style of patatas bravas. Finished with garlic aioli, this Spanish tapas plate delivers bravas heat and crunch while keeping carbs low.
$3
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
3.9gProtein
47.3gFat
9.8gCarbs
6.1gSugar
3.6gFiber
998mgSodium
16mgChol
7.1gSat Fat
520mgPotassium
55mgCalcium
1.2mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-carb
low-cholesterol
keto
Instructions
1
Prep
Cut the radish into 1.5cm cubes and pat dry with a towel so pieces fry crisp rather than spit in oil.
2
Simmer
Combine canned tomatoes, minced garlic, smoked paprika, cayenne and salt in a small saucepan over medium-low heat for 8 minutes, stirring occasionally, until jammy and coated back of spoon.
3
Fry
Heat olive oil in a small deep pot over medium-high heat to 175C (350F); fry radish cubes in one batch for 5 to 6 minutes, turning once, until deeply golden and crisp outside.
4
Drain
Lift fried radish onto a paper towel-lined plate with a slotted spoon and rest 1 minute to keep surface crisp.
5
Whisk
Stir mayonnaise, minced garlic and lemon juice together in a small bowl until smooth.
6
Plate
Toss fried radish in warm tomato sauce on a small plate, drizzle with garlic aioli, scatter parsley on top and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g radish
- 1 cup240ml olive oil, for deep-frying
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp cayenne
- 1/2 tsp1/2 tsp salt
- 4 tbsp60g mayonnaise
- 1 clove1 clove garlic
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh parsley
