About
Turns out, Spanish chefs master the french fry beyond what most people could ever believe! These potatoes are crispy on the outside, fluffy on the inside, and coated in a zesty, spicy seasoning blend. Served with a classic creamy dipping sauce with a distinct heat and rich tomato flavor, Favorite Patatas has one goal; to become your favorite! And you'll find it succeeds from the first bite!
Ingredients
- For the dipping sauce:
- 1 clove garlic, minced, plus more, to taste
- 1/2 teaspoon smoked paprika
- salt, to taste
- 1 cup mayonnaise
- 1 tablespoon sherry vinegar, plus more, to taste
- 1 teaspoon tomato paste
- 1/4 teaspoon ground chipotle powder
- cayenne pepper, to taste
- For the spice blend:
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chipotle powder
- For the potatoes:
- 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
- chile powder, optional, to taste, for garnish
Directions
Step 1 -With a mortar and pestle or in a food processor, add 1 clove of the garlic, 1/2 teaspoon of the paprika, and the salt and grind or process until smooth. Set the spice mixture aside.
Step 2 -Add the mayonnaise, 1 tablespoon of the sherry vinegar, the tomato paste, 1/4 teaspoon of the chipotle powder, and the cayenne pepper until combined.
Step 3 -Taste the sauce for seasoning and add the extra garlic, the extra sherry vinegar, more of the salt, and more of the cayenne pepper as needed.
Step 4 -Cover and refrigerate the sauce.
Step 5 -In a small bowl, add 1 tablespoon of the salt, the black pepper, 1/2 teaspoon of the paprika, and the remaining chipotle powder and stir to combine.
Step 6 -In a large saucepan, add the water.
Step 7 -Add the remaining 1 tablespoon of the salt, the remaining paprika, the cumin, and the bay leaves to the water and bring it to a boil.
Step 8 -Reduce the heat to low and cover the pot.
Step 9 -Simmer the mixture until the flavors have melded together, about 10 minutes.
Step 10 -Add the potatoes to the seasoned water and bring the water to a boil.
Step 11 -Simmer the potatoes until they are tender but not fully cooked, about 4-5 minutes.
Step 12 -Drain the potatoes and transfer them to a wire rack to cool completely, about 45 minutes.
Step 13 -In a large cast-iron skillet or Dutch oven, heat the vegetable oil to 350 degrees F.
Step 14 -Add the cooled potato cubes to the oil and fry, while stirring frequently, until they are golden-brown and cooked through, about 5-6 minutes.
Step 15 -Transfer the potatoes to a baking sheet lined with paper towels to drain.
Step 16 -In a bowl, add the fried potatoes and the spice blend mixture and toss to coat.
Step 17 -Serve the potatoes with the dipping sauce and garnished with the chile powder.
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