The SECRET Behind Spain’s Most Addictive Potatoes

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Cut potatoes into 2 and 1/2 cm cubes, peeling optional.

Soak chopped potatoes in cold water, mixing to rinse excess starch.

Bring a pot of water to a boil, adding 1 teaspoon of bicarbonate of soda and salt.

Boil potatoes for 5 to 6 minutes until edges soften.

Drain potatoes and let cool slightly, then pat dry with paper towels.

For garlic mayonnaise, blend 1 whole egg, 3 teaspoons vinegar or lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic, and 180 ml neutral oil until emulsified.

For Brava sauce, heat 3 tablespoons olive oil in a pan, add 1 tablespoon flour and whisk for 1-2 minutes.

Remove from heat, add 2 teaspoons smoked paprika and 1/2 teaspoon hot paprika, then return to medium heat.

Slowly pour in 200 ml warm chicken stock, stirring until thickened, about 1-2 minutes.

Remove from heat, add 1 teaspoon red wine vinegar, and season with salt to taste.

Shallow fry potatoes in olive oil about a finger deep until golden and crunchy, about 8-10 minutes, rotating for even cooking.

Remove potatoes and drain on a wire rack or colander, season with salt in a mixing bowl.

Serve potatoes topped with salsa brava and garlic mayonnaise, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens