Kentang Bravas

Name: Kentang Bravas
Cuisine: spanish
Ingredients: 1 kg patatas (patatas agria or maris piper), peeled and cut into 3 cm irregular cubes; 500 ml olive oil (for deep frying); 15 g sea salt (for potatoes); 60 ml extra virgin olive oil (for sauce); 1 medium onion (150 g), finely diced; 3 garlic cloves, minced; 15 g sweet paprika (pimentón dulce); 2 g hot paprika (pimentón picante), adjust to taste; 30 g tomato paste (concentrado de tomate); 150 ml chicken stock (caldo de pollo), warm; 10 ml sherry vinegar (vinagre de Jerez); 1 tsp sugar (to balance acidity); 2 tbsp mayonnaise (for serving, optional aioli style); 1 tbsp fresh parsley, chopped (for garnish)

MBG-eligible

Patatas Bravas

Kentang Bravas — Photo: Ianare, CC BY-SA 3.0 · wikimedia-commons

Ingredients

1 kg patatas (patatas agria or maris piper), peeled and cut into 3 cm irregular cubes
500 ml olive oil (for deep frying)
15 g sea salt (for potatoes)
60 ml extra virgin olive oil (for sauce)
1 medium onion (150 g), finely diced
3 garlic cloves, minced
15 g sweet paprika (pimentón dulce)
2 g hot paprika (pimentón picante), adjust to taste
30 g tomato paste (concentrado de tomate)
150 ml chicken stock (caldo de pollo), warm
10 ml sherry vinegar (vinagre de Jerez)
1 tsp sugar (to balance acidity)
2 tbsp mayonnaise (for serving, optional aioli style)
1 tbsp fresh parsley, chopped (for garnish)

Instructions

11. Rinse potato cubes under cold water until water runs clear; drain and dry thoroughly with kitchen towels.
22. Heat olive oil in deep pan to 140°C; fry potatoes in batches 8-10 minutes until tender but not browned. Remove and drain.
33. Increase oil temperature to 190°C; fry potatoes again 2-3 minutes until golden and crisp. Drain, season with sea salt.
44. For sauce: heat 60 ml extra virgin olive oil in saucepan over medium-low; sauté onion 8 minutes until translucent.
55. Add garlic, cook 30 seconds; stir in both paprikas and tomato paste, cook 1 minute until fragrant.
66. Gradually whisk in warm chicken stock; simmer 10 minutes until thickened. Blend until smooth with immersion blender.
77. Stir in sherry vinegar and sugar; adjust salt and heat with more picante if desired. Keep warm.
88. Serve potatoes immediately topped with bravas sauce, drizzle with mayonnaise, and garnish with parsley.

Source: llm-generated