patatas bravas with tarragon lime aioli
No that is not a Typo. This is one of the best Potato side dishes I've had in quite awhile! Crunchy and Spicy. These potatoes fit perfectly in any Mexican style entree. The inspiration for this came from Mexican Made Easy. Marcela made these and put them in a Burrito. But said they're too good on there own. Apparantly, everyone has their own unique spice blend for Patatas Bravas, I hope you enjoy mine! __________________________________ Forgot to take a picture. Credit for Photo goes to MessInTheKitchen.Blogspot.com
prep time
40 Min
cook time
30 Min
method
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yield
3-4 people
Ingredients
- 2 pounds russet potatoes
- - oil for frying
- BOILING MIX
- - water
- 1 tablespoon salt
- 1 1/4 teaspoons pimenton (smokey paprika)
- 1/4 teaspoon tumeric
- dash cayenne (to taste)
- 1 teaspoon ground cumin
- 1 - bay leaf
- dash cinnamon
- SPICE COATING (PLENTY LEFTOVER)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon pimenton
- 1/8 teaspoon cumin
- - cayenne to taste
- TARRAGON LIME AIOLI
- 1 cup hellmanns mayo
- 1/2 - limes worth, of lime juice
- 1 teaspoon dried or fresh tarragon (no ground)
- 1 clove garlic, thinly sliced
- Few - drops red wine vinegar
- pinch salt
- 1/8 teaspoon tomato paste
How To Make patatas bravas with tarragon lime aioli
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Step 1In a large stock pot, Fill with water and bring up to a SLIGHT SIMMER, Add the spices for the 'Boiling mix' and allow to come to a boil. Once Boiling allow to continue for 7-10 minutes.
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Step 2Add potatoes and boil until SLIGHTLY TENDER, Not to the consistency you would make mashed potatoes with. Slightly fork tender, without them falling apart.
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Step 3Once cooked till tender, Drain and place on a wire rack to cool and dry out. 15 minutes is okay.
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Step 4Make the Aioli. Place thinly sliced Garlic in a bowl with the pinch of salt and Tarragon. And Mash until a fine paste consistency. Add the Mayo. Squeeze in lime juice and tomato paste and mix till combined. Refrigerate till needed.
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Step 5Mix together the spice mixture, Salt, pepper, Cumin, Pimenton and Cayenne and set aside until needed
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Step 6Once potatoes are done drying. Heat up your oil to 350 degrees, and fry until golden brown and crispy.
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Step 7Once out of the fryer, Toss with some of the spice mixture and serve hot!
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Step 8Serve aside a bowl of toothpicks, and aside the lovely aioli and ENJOY! :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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