Spicy Potato Bites
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- Potato Bites:
- 1 pound Russet potatoes, peeled and cut into 1-inch cubes
- Vegetable or canola oil, for deep frying
- Kosher salt
- Bravas Sauce (recipe follows)
- Spicy Tomato Sauce (Brava Sauce):
- 2 tablespoons Spanish extra-virgin olive oil
- 1 (15 ounce) can tomato puree
- 1 teaspoon sugar
- 1 bay leaf, dried
- ¾ teaspoon Spanish smoked pimenton
- 1 pinch cayenne pepper
- 1-½ teaspoons sherry vinegar
- Kosher salt and freshly ground black pepper to taste
Procedure
In English, “patatas bravas” loosely translates to “potatoes with a temper,” referring to the spicy sauce drizzled over these fried potato bites. The potatoes are fried twice to make them extra-crispy on the outside.
Fill a large saucepan with oil to a depth of at least 3 inches and heat over medium heat until a deep-fry thermometer registers 275 degrees Place a wire rack over a rimmed baking sheet and set next to stovetop.
Working in batches, fry the potatoes until tender when pierced with a paring knife, about 8 to 10 minutes. The potatoes will not brown during this time. Remove potatoes from oil using a slotted spoon or spider and transfer to wire rack to drain. Let potatoes cool until ready for final frying.
Increase heat to medium-high and heat oil until a deep-fry thermometer registers 350 degrees. Working in batches again, carefully place potatoes in the oil and fry until golden brown and crispy, about 5 to 6 minutes. Transfer to wire rack to drain and immediately sprinkle with salt.
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.
Spicy Tomato Sauce (Brava Sauce): Pour olive oil into a small saucepan and warm over low heat. Add tomato puree, sugar, bay leaf, pimenton, and cayenne. Increase heat to medium and cook until the mixture reduces by ¼ and becomes a deep red color, about 10 minutes. Remove from heat and stir in the vinegar. Taste and season with salt and pepper.
Fill a large saucepan with oil to a depth of at least 3 inches and heat over medium heat until a deep-fry thermometer registers 275 degrees Place a wire rack over a rimmed baking sheet and set next to stovetop.
Working in batches, fry the potatoes until tender when pierced with a paring knife, about 8 to 10 minutes. The potatoes will not brown during this time. Remove potatoes from oil using a slotted spoon or spider and transfer to wire rack to drain. Let potatoes cool until ready for final frying.
Increase heat to medium-high and heat oil until a deep-fry thermometer registers 350 degrees. Working in batches again, carefully place potatoes in the oil and fry until golden brown and crispy, about 5 to 6 minutes. Transfer to wire rack to drain and immediately sprinkle with salt.
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.
Spicy Tomato Sauce (Brava Sauce): Pour olive oil into a small saucepan and warm over low heat. Add tomato puree, sugar, bay leaf, pimenton, and cayenne. Increase heat to medium and cook until the mixture reduces by ¼ and becomes a deep red color, about 10 minutes. Remove from heat and stir in the vinegar. Taste and season with salt and pepper.
Spicy Potato Bites
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- Potato Bites:
- 1 pound Russet potatoes, peeled and cut into 1-inch cubes
- Vegetable or canola oil, for deep frying
- Kosher salt
- Bravas Sauce (recipe follows)
- Spicy Tomato Sauce (Brava Sauce):
- 2 tablespoons Spanish extra-virgin olive oil
- 1 (15 ounce) can tomato puree
- 1 teaspoon sugar
- 1 bay leaf, dried
- ¾ teaspoon Spanish smoked pimenton
- 1 pinch cayenne pepper
- 1-½ teaspoons sherry vinegar
- Kosher salt and freshly ground black pepper to taste
Procedure
In English, “patatas bravas” loosely translates to “potatoes with a temper,” referring to the spicy sauce drizzled over these fried potato bites. The potatoes are fried twice to make them extra-crispy on the outside.
Fill a large saucepan with oil to a depth of at least 3 inches and heat over medium heat until a deep-fry thermometer registers 275 degrees Place a wire rack over a rimmed baking sheet and set next to stovetop.
Working in batches, fry the potatoes until tender when pierced with a paring knife, about 8 to 10 minutes. The potatoes will not brown during this time. Remove potatoes from oil using a slotted spoon or spider and transfer to wire rack to drain. Let potatoes cool until ready for final frying.
Increase heat to medium-high and heat oil until a deep-fry thermometer registers 350 degrees. Working in batches again, carefully place potatoes in the oil and fry until golden brown and crispy, about 5 to 6 minutes. Transfer to wire rack to drain and immediately sprinkle with salt.
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.
Spicy Tomato Sauce (Brava Sauce): Pour olive oil into a small saucepan and warm over low heat. Add tomato puree, sugar, bay leaf, pimenton, and cayenne. Increase heat to medium and cook until the mixture reduces by ¼ and becomes a deep red color, about 10 minutes. Remove from heat and stir in the vinegar. Taste and season with salt and pepper.
Fill a large saucepan with oil to a depth of at least 3 inches and heat over medium heat until a deep-fry thermometer registers 275 degrees Place a wire rack over a rimmed baking sheet and set next to stovetop.
Working in batches, fry the potatoes until tender when pierced with a paring knife, about 8 to 10 minutes. The potatoes will not brown during this time. Remove potatoes from oil using a slotted spoon or spider and transfer to wire rack to drain. Let potatoes cool until ready for final frying.
Increase heat to medium-high and heat oil until a deep-fry thermometer registers 350 degrees. Working in batches again, carefully place potatoes in the oil and fry until golden brown and crispy, about 5 to 6 minutes. Transfer to wire rack to drain and immediately sprinkle with salt.
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.
Spicy Tomato Sauce (Brava Sauce): Pour olive oil into a small saucepan and warm over low heat. Add tomato puree, sugar, bay leaf, pimenton, and cayenne. Increase heat to medium and cook until the mixture reduces by ¼ and becomes a deep red color, about 10 minutes. Remove from heat and stir in the vinegar. Taste and season with salt and pepper.