World Food Day Special: Patatas Bravas Recipe
Enjoy this Spanish tapas recipe that’ll go perfectly with your can of Mahou Maestra Wheat Beer!
Ingredients
Instructions
  1. Pulse paprika, sugar, tomatoes, garlic, onion, salt, and white pepper in a small food processor until coarsely ground. Heat olive oil in a 2 -qt. saucepan over medium – high heat. Fry tomato mixture, stirring occasionally, until slightly reduced, about 5 minutes; set bravas sauce aside
  2. Heat 2″ olive oil in a 6-qt. saucepan until a deep -fry thermometer reads 220°. Add potatoes all at once to oil; cook until tender and pale golden, 35 –40 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; chill 30 minutes. Remove oil from heat.
  3. Return pan of oil to heat until a deep -fry thermometer reads 350°. Working in batches, fry potatoes until golden brown and crisp, 4 –5 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain; season with salt. Drizzle potatoes with the reserved bravas sauce and mayonnaise; garnish with parsley if you like.