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These crispy fried potatoes are a staple at Spanish tapas bars. They’re supremely delicious topped with a sweet homemade “ketchup” made from fresh tomatoes and a hit of hot sauce. Slideshow: More Eggplant Recipes 

Álvaro Palacios
September 2017

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Credit: Abby Hocking / Food & Wine

Recipe Summary test

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan of boiling water, blanch the tomatoes just until the skins wrinkle, about 30 seconds. Drain well, then peel and finely chop. In the saucepan, heat the 2 tablespoons of olive oil until shimmering. Add the tomatoes, sugar and 1 teaspoon of salt. Cook over moderate heat, stirring occasionally, until thick, 10 to 12 minutes. Stir in the hot sauce and let cool completely.

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  • In a large saucepan, heat 2 inches of olive oil to 360°. Add the potatoes and fry at 300°, stirring occasionally, until tender and golden, about 15 minutes. Using a slotted spoon, transfer the potatoes to paper towels and season with salt.

  • Pile the potatoes in a serving bowl. Top with some of the salsa brava and mayonnaise and serve the rest on the side.

Make Ahead

The salsa brava can be refrigerated for up to 3 days. Bring to room temperature before serving.

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