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A Spanish tapas recipe that will have you rethinking fried potatoes. Did I mention the sauce?
Start by adding water into a medium sized pot. Add about a tablespoon of salt, then add in the whole potatoes. Bring this to a medium-high heat. Bring to a boil and cook for about 25 minutes, or just until the potatoes begin to soften. Drain the potatoes and set aside to let them cool.
Once the potatoes have cooled, cut them in half, then cut the halves in half. Basically you are shooting for cutting them into about one inch cubes.
During this time, make the sauce.
To another pot, add the olive oil, and bring to a medium-high heat. Add in the garlic and shallot and let those begin to sweat for a few minutes, stirring along the way. Toss in the paprika, hot sauce and tomato sauce. Give a good stir and let the sauce simmer for a few more minutes, then remove from heat and set aside to cool.
Once the sauce has cooled a bit, add in the mayonnaise. Stir, then season with salt and pepper, to taste. Cover and place in the refrigerator until you are ready to use on the potatoes.
Let’s just say the sauce is awesome, and you will want to start putting this on everything!
Heat a cup of canola oil on medium-high heat in a pot, or large skillet. When oil is hot add in the chopped potatoes, and cook them, stirring along the way, until they are golden brown and crisp on all sides. Remove them from the oil with a slotted spoon and let them drain on a plate lined with paper towels. Season the potatoes with salt and pepper.
Place the potatoes into your serving dish, then drizzle the sauce all over the potatoes. Now, dig in!
These Patatas Bravas are really, really awesome. I’m not kidding when I tell you this. They are perfectly crisp on the outside, and nice and tender on the inside. And when biting into them you get this wonderful bite from the sauce that is perfectly balanced by the mayonnaise. Mayonnaise and potatoes might just be your new best friend. Hope you enjoy!
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!