THE FIRE-STUNG SPUDS

(Our Play on Patatas Bravas)

THE FIRE-STUNG SPUDS

Ingredients: 600g Potatoes (cubed), 2 tsp Smoked paprika (Pimentón), 1 tsp Chili flakes, 1 tsp Garlic powder, 200g Tomato passata, 1 tbsp Sherry vinegar, 1 tsp Sugar, 1 small onion (pureed), 50ml Olive oil...

Ingredients

  • 600g Potatoes (cubed)
  • 2 tsp Smoked paprika (Pimentón)
  • 1 tsp Chili flakes
  • 1 tsp Garlic powder
  • 200g Tomato passata
  • 1 tbsp Sherry vinegar
  • 1 tsp Sugar
  • 1 small onion (pureed)
  • 50ml Olive oil

Cooking Method

  1. The Scorch Deep fry or roast potatoes at 220°C until the edges are rock-hard and golden brown.
  2. The Architect Fry onion puree in 2 tbsp oil until the moisture is gone and it turns sweet.
  3. The Bloom Add the spices with a 30ml splash of water; fry until a thick, smoky red paste forms.
  4. The Marriage Add passata, vinegar, and sugar; simmer for 5 minutes until it reduces to a thick lacquer.
  5. The Final Flourish Pour the hot fire-silk over the crispy spuds; top with a raw dollop of garlic aioli.

Cuisine: Spanish

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