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Spanish | |
| - 2 russet potatoes, peeled and cut into 1" cubes - 2 cups olive oil - 1 tablespoon salt - 3 tablespoons olive oil - 1 onion, diced - 1 teaspoon salt - 1 clove garlic, finely chopped - 1 red chile, minced - 1/2 teaspoon Fuente Smoked Sweet & Spicy Paprika - 1 (14 oz.) can whole peeled tomatoes, drained - 1/4 cup mayonnaise | |
| 1. Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12-15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towles. 2. Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 - 4 minutes. Add garlic, chile, and Fuente Smoked Sweet & Spicy Paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth. 3. Serve patatas bravas with tomato puree and mayonnaise for dipping. 4. Enjoy! | |
Unrated | |
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