Empty My Fridge
The SECRET Behind Spain’s Most Addictive Potatoes
Ingredients
- Potato700 g
- Olive oil545 ml
- Saltto taste
- Parsley
- Flour14 g
- Paprika · smoked8 g
- Smoked paprika2 g
- Chicken stock200 ml
- Red wine vinegar5 ml
- Black pepper
- Egg1
- Vinegar15 ml
- Dijon mustard10 g
- Vegetable oil180 ml
- Garlic1
Instructions
- Peel the potatoes if you like and cut them into 2.5 cm chunks. Boil in salted water for 6–7 minutes, until just starting to soften.
- Drain and pat the potatoes thoroughly dry with paper towels.
- Heat 1–2 cm of olive oil in a wide pan over medium heat. Fry the potatoes in batches for 8–10 minutes, turning now and then, until golden and crispy.
- Lift out with a slotted spoon, drain on paper towels and season with salt.
- Make the sauce: heat the olive oil in a small pan over medium heat, add the flour and whisk for 1–2 minutes to form a light roux.
- Take off the heat, stir in both paprikas quickly without burning them.
- Slowly whisk in the warm chicken stock until smooth. Return to medium heat and simmer, stirring constantly, for 3–5 minutes until thickened.
- Stir in the red wine vinegar, season with salt and adjust the heat to taste. The sauce should be silky and spicy with a slight tang.
- For the garlic mayonnaise, put all the ingredients into a tall jar and blend quickly with an immersion blender until emulsified.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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