Every time I make this delicious appetizer or tapa, it brings my thoughts to the warm breezy nights I spent in Spain. Normally this dish is called Patatas Bravas or Angry Potatoes, because of the spicy bite that the sauce they are served with have. I’ve taken this traditional recipe and gave it my own special twist in the sauce… you know its all about the sauce!
What You Need:
- 4 Idaho Potatoes peel and slice into sheets ½ inch thick
For the sauce:
- ½ Cup Mayonnaise
- 4 cloves of Garlic peeled and minced
- 1 tablespoon of lemon or lime juice
- 3 tablespoons of Spicy Thai Sauce (I use Spiracha Hot Chili Sauce)
1. Fill a pot up with water and 2 teaspoons of salt and bring to a boil.
2. Using a circular cookie cutter, about 1 inch or less in diameter, cut into the slices of potato, as so to form circular pieces of potatoes.
3. Throw the potatoes into the water and allow to cook for about 5 minutes.
4. Strain the potatoes let cool a bit and pat dry.
5. In a saucepan place about an inch of oil and heat on medium heat.
6. Place potatoes in the oil until they become a golden color.
7. Place two pieces of paper towel on a plate. As you take the potatoes out of the oil place them on top of the towels so that they drain themselves of excess oil.
8. Once all the potatoes are golden, salt to your liking. Remember that they will be served with the special sauce on top so try not to over salt.
For The Sauce:
1. In a bowl mix finely minced garlic cloves, mayonnaise, lemon/lime juice, and Spiracha Hot Sauce.