The first time we had this tapas was some years ago in Barcelona, and since then we have learned that it is a staple in Spanish homes. Not your average fried spud, this side dish screams of yummy spicy Spanish cookery. Although it takes some time and effort, the result is very satisfying. These Brave Potatoes can be served with any meat dish, or a selection of other tapas to complement milder dishes.
If you want a milder version, you could leave out the "Spice Blend" part, and just go with the rest.
Spice Blend:
Mix together and then set aside
1 tsp salt
1/4 tsp smoky (or regular) paprika
1/4 tsp chipotle chile powder
Dipping Sauce:
1 small clove of minced garlic
1/4 tsp smoky paprika
pinch of salt
1/2 cup Mayonnaise (Hellman's our preference)
1 Tbsp sherry vinegar
1 tsp tomato paste
1/4 tsp chipotle chile pwd.
Pinch of cayenne
Blend all ingredients above together and set aside. Refrigerate if not using until the following day.
Directions:
Peel and cut 1 pound of potatoes into small cubes. Add the potatoes to salted (1 tsp) hot water, bring to a boil, cook until tender, but not fully cooked, about 5 minutes. Drain potatoes, allow to cool on a wire rack completely, about 3/4 hour.
*Option: for more flavor, at the start, add 1/2 tsp ground cumin and 1/4 tsp smoky paprika to the water.
Heat 1 cup vegetable oil in a skillet, fry potatoes until golden, stirring frequently. Transfer potatoes onto paper towels to absorb excess oil and cool slightly.
Toss potatoes in a bowl with the spice blend (if desired) and serve with the dipping sauce.
Note 1: For a cooling side dish, serve with peeled shredded cucumber in plain yogurt.
Note 2: Our favourite frying fat is duck fat for the most amazing flavor, or regular olive oil, or canola/corn oil.
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