When you go to Spain, except a lot of pork and cheese.
But the vegetables are bountiful!
The average french fry may not seem like a vegetable, but the Spanish Tapas classic “Bravas” is a must!
I just got back from Barcelona, and this dish was so delicious.
Puts the beloved French Fry to shame in my opinion (gasp!)
I’ve made Bravas before, but definitely learned a little secret across the pond!
3 large Idaho potatoes, cubed
grapeseed oil (you’ll need to fill your pot 1/2 with oil so that the potatoes are covered. Leave room for bubbling over!!! YIKES!)
Sweet and Hot Paprika Mixture (1 tbs)
salt and pepper to taste
Mayo (the secret!)
Peel and cube 3 large Idaho potatoes (these are the best for frying). You can put them in a large bowl of ice water to keep from browning and to get some of the starch out. Prep your fryer or a tall pot (not too wide) with grapeseed oil. Grapeseed oil is great for fring. You can use canola oil too but I think that shit is evil! Use a thermometer to test the oil. At about 350 it’s ready. Fry your potatoes a few at a time. When they are golden brown, put them on a plate with papertowel. Sprinkle salt, pepper and smoked paprika on each batch and keep them in a warm over (about 200) while you fry them all up. Drizzle hot sauce and mayo over the potatoes or mix them together and serve on the side.
MY BRAVAS in BARCELONA!
I originally served these potatoes with this sauce, but in Barcelona I had it with the hot sauce and mayo and I like that simplicity much better. After my time in Spain, when it comes to food, I’ve learned… SIMPLE IS BEST!