Patatas Bravas

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2lb/1kg russet potatoes, peeled & cubed

Neutral oil for frying

Salt to taste

Bravas Sauce:

25g (2T) red onion, finely diced

10g (2 cloves) garlic, minced

5g (3/4t) salt

75g (1/3c) tomato paste

225g (1c) water

5g (2t) cornstarch

12g (1 1/2T) smoked paprika

1g (1/4t) cayenne

30g (2T) red wine vinegar

15g (1T) honey Mayo for garnish

1. Rinse & soak cubed potatoes in cold water for 30 min or preferably overnight

2. Heat about 4” of oil to 275°F/135C and blanch potatoes for 6 min. Remove and drain.

3. Increase oil temp to 350°F/175C and fry potatoes until golden brown (about

4 min).

4. Transfer to towel lined bowl to soak up oil then remove towel & toss with salt.

5. For the sauce, sauté onions, garlic & salt in olive oil until translucent.

6. Add tomato paste and cook for 1 min.

7. Stir in water, cornstarch, paprika, cayenne, vinegar & honey. Simmer 3-5 min.

8. Blend sauce until smooth.

9. Serve fried potatoes topped with bravas sauce & a drizzle of mayo.