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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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When I used to live in DC, I used to go to a Spanish Tapas restaurant once a month. One of my favorite dishes was the Potato dish. I hope you enjoy. I make this when I do a Tapas themed dinner party at my house. Ingredients:
4 medium russet potatoes (about 3 pounds/1.4 kg total), peeled |
1/2 cup/120 ml olive oil |
1 teaspoon/about 4 g coarse sea salt, plus more to taste |
1 teaspoon/about 2 g spanish paprika |
1/2 teaspoon/about 1 g cayenne pepper |
1 tablespoon/about 2 g finely chopped fresh flat leaf parsley |
tomato and garlic mayonnaise |
makes 1 generous cup/225 g |
ingredients |
1 ripe tomato, coarsely chopped |
1/4 cup/50 ml sherry vinegar |
3 large egg yolks |
1 garlic clove, peeled |
3/4 cup/150 ml grapeseed oil or vegetable oil |
salt and freshly ground black pepper |
patatas bravas (see above recipe) |
Directions:
1. Bring a medium pot of water to a boil over high heat. Add the whole peeled potatoes and cook for 12 to 15 minutes or until the potatoes are almost cooked through but the center is still firm. To test for doneness, insert a small sharp knife into the center of the potatoes. It should meet with some resistance when inserted into the center of the potatoes.
2. Using a large slotted spoon, remove the potatoes from the boiling water and set on a plate for 5 minutes to allow them to steam dry and cool slightly. Cut the potatoes crosswise into 3/4-inch-thick/2-cm-thick discs.
3. Place two large nonstick frying pans over medium-high heat and add 1/4 cup/60 ml of olive oil to each pan. Arrange the potatoes in a single layer in the pans, dividing equally to ensure you do not overcrowd the pan as this will cause the potatoes to become soggy, not crisp and brown as desired .
4. Sprinkle half the salt, paprika and cayenne pepper over the potatoes. Cook for about 5 minutes or until the potatoes are crisp and golden brown on the bottom.
5. Turn the potatoes over and sprinkle with the remaining salt, paprika and cayenne pepper. Cook for about 5 minutes longer or until crisp and golden brown on the bottom and tender in the center.
6. Remove the pan from the heat. Using tongs, transfer the potatoes to a large bowl. Add the parsley and toss the potatoes well to coat. Season to taste with more salt.
7. Arrange the Patatas Bravas on a small platter.
8. To make the tomato and sherry vinegar base:
9. Place the tomato and vinegar in a blender and puree until smooth. Strain the tomato puree through a fine-meshed strainer and into a heavy small saucepan, pressing on the solids with the back of a ladle to extract as much liquid as possible. Discard the tomato pulp and seeds remaining in the strainer.
10. Bring the pan of tomato juice to a boil over medium-high heat. Simmer for 5 minutes or until the juice has reduced by about half. Remove the pan from the heat and strain the reduced juice into a bowl, discarding the excess tomato pulp. You should have about 1/4 cup/55 ml of a nearly clear tomato broth.
11. To make the garlic and tomato mayonnaise:
12. Blend the egg yolks, garlic and hot reduced tomato juice in a blender on high until smooth. With the blender on high, slowly add the oil to the yolk mixture in a thin steady stream to create a creamy mayonnaise.
13. It should take 3 to 5 minutes until all of the oil is incorporated. Do not add the oil too quickly or the oil will not blend into the yolk mixture and fail to create a thick and creamy texture. Season the mayonnaise to taste with a little salt and pepper. Transfer the mayonnaise to a bowl and serve with the Patatas Bravas.
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