Spicy Potatoes Patatas Bravas
Recipe by Dario Lagoa, Executive Chef of Café Iberico in Chicago, Illinois.
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
- 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.
- Transfer mixture to blender and purée until smooth. Season with salt and pepper.
- Heat remaining olive oil in heavy large skillet. Add potatoes and cook until golden brown and cooked through, stirring occasionally about 20 minutes.
- 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.