- Dipping Sauce:
- 1 clove garlic, minced, or more to taste
- 1/2 teaspoon smoked paprika
- 1 pinch salt
- 1 cup mayonnaise
- 1 tablespoon sherry vinegar, or more to taste
- 1 teaspoon tomato paste
- 1/4 teaspoon ground chipotle peppers
- 1 pinch cayenne pepper, or more to taste
- Spice Blend:
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chipotle peppers
- 2 quarts cold water
- 1 tablespoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 cups vegetable oil for frying
- Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
- Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
- Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
- Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
- Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.
04/30/2018
recipepes.com
Chef John's Patatas Bravas, recipe
PT15M
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455 calories
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