Patatas BravasThe best Patatas Bravas in Spain are crispy potatoes with a creamy center, tossed in a piquant sauce for a spicy punch.
For the Sauce:
2 tbsp. GOYA® Extra Virgin Olive Oil
½ small yellow onion, finely chopped
1 tbsp. GOYA® Minced Garlic
1 tsp. smoked paprika
½ tsp. GOYA® Hot Pepper Flakes
¼ cup GOYA® Tomato Sauce
¼ cup GOYA® Mayonnaise
GOYA® Adobo All-Purpose Seasoning with pepper, to taste
For the Potatoes:
3 large russet potatoes (about 2 lbs.), peeled and cut into ½ inch cubes
2 tbsp. finely chopped fresh parsley
|1.||Heat oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Add garlic, paprika and pepper flakes; cook until fragrant, about 30 seconds more. Add tomato sauce to skillet, bring mixture to a boil; remove from heat and let cool 5 minutes.|
|2.||In medium bowl, stir together slightly cooled tomato sauce mixture and mayonnaise. Season with adobo; cover and set aside.|
|3.||Meanwhile, heat oil in large, heavy skillet over medium-high heat until oil registers 350°F on deep-fry thermometer. Add potatoes to oil in a single layer. Cook, in 2 batches if needed, until golden brown and cooked through, stirring occasionally, about 15 minutes. Transfer potatoes to paper towel-lined plate to drain; season with adobo.|
|4.||Transfer potatoes to serving dish. Toss with warm brava sauce; garnish with parsley.|
No deep-fry thermometer? No problem!
To estimate temperature without using a high-heat thermometer, try this: Place the handle of a wooden spoon into the oil; if a steady stream of bubbles emerges from the wood, the oil is hot enough to create a crunchy coating on the potatoes.