Spicy Potatoes Patatas Bravas

Recipe by Dario Lagoa, Executive Chef of Café Iberico in Chicago, Illinois.

Recipe Ingredients:

2 pounds Idaho® potatoes, peeled and cut into 1-inch cubes
8 ounces onions
8 ounces carrots
2 cloves garlic
8 ounces celery
2 teaspoons hot paprika
2 tablespoons all-purpose flour
2 cups water
Salt and ground black pepper to taste
1 cup olive oil - divided use

Cooking Directions:

1. Heat 3 tablespoons of olive oil in skillet. Add onion, carrots, garlic, celery and paprika and cook 10 minutes. Add flour and cook 3 minutes, add water and bring to boil. Reduce heat and cook about 10 minutes.
2. Transfer mixture to blender and purée until smooth. Season with salt and pepper.
3. Heat remaining olive oil in heavy large skillet. Add potatoes and cook until golden brown and cooked through, stirring occasionally about 20 minutes.
4. Transfer the cooked potatoes into a hot serving dish and pour the sauce over. Serve.

Makes 6 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.