one of my favorite dishes from my trip to spain was patatas bravas. the dish is very simple, but there are so many different versions of it. i prefer the red chile sauce, and not the allioli sauce.
1. make the brava sauce: Purée tomatoes, 1 tbsp. oil, wine, paprika, sugar, and chile in a blender. season with sea salt, transfer to a bowl, and set aside.
2. pour oil into a 5-qt. pot to a depth of 1 1⁄2"; heat over medium heat until a deep-fry thermometer reads 220°. Meanwhile, halve potatoes crosswise. using a small knife, shape each potato half into a 1 3⁄4" x 1" football shape. transfer potatoes to oil and cook, turning occasionally, until tender and pale golden, 15–20 minutes. transfer potatoes to paper towels; chill. Remove pot from heat; reserve.
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