Spicy potatoes

• Cook By: Fundació Alicia. Restaurant Les Cols
• Theme: Meat dishes Influencer
• Main Ingredients: potatoes
• Serving Size: 4

For the potatoes

Ingredients

• 8 ea Large potatoes
• 1 L Olive oil (0.4% acidity)
• Salt

Directions

1. Peel the potatoes and cut them into pieces.

2. Soak the potatoes in cold water for half an hour.

3. Remove the potatoes from the water and dry them well.

4. Cook in abundant olive oil at 100º C for 10 minutes.

5. Remove the potatoes from the oil and set them aside at room temperature for serving.

For the milk mayonnaise

Ingredients

• 50 ml Milk
• 75 ml Sunflower oil
• 1 clove Garlic
• Salt

Directions

1. Blend the milk and garlic with a pinch of salt using a cup blender. Slowly add the sunflower oil until a cream with the texture of mayonnaise is achieved.

For the “brava” tomato sauce

Ingredients

• 15 g Gochujang, Korean Chili Paste
• 100 g Pureed ripe tomato
• 1 clove Garlic
• 0.5 g Smoked spanish paprika powder from la vera
• 0.5 g Sugar
• 0.3 g Ground black pepper
• 10 ml Sherry vinegar
• 5 g Extra-virgin olive oil
• Salt

Directions

1. In a frying pan with a dash of olive oil, fry the finely chopped garlic. Once the garlic softens and begins to brown, add the Spanish paprika and puréed tomato.

2. Add the sugar and vinegar and simmer over low heat for about 30 mins or until the sauce reduces to half its initial volume.

3. Add Hot Pepper Paste(Gochujang) and adjust the salt and pepper to taste.

Presentaion

Ingredients

Directions

1. Fry the cooked potatoes in a saucepan at 180º C for a couple of minutes until they are browned and crispy. Remove from oil and drain the excess oil on kitchen paper towel, add a pinch of salt and serve on a presentation plate with the brava sauce and the garlicky milk mayonnaise.

TIP:  The vegetables should remain crisp. Vegetables may vary by season.

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