Recipe By: Cindy Pawleyn
Published in: Big Small Plates, page 24
2 Tablespoon dry ņora peppers or milk sweet chili powder
2 Tablespoon Smoky or Sweet pimenton paprika or other paprika
3 clove garlic minced
1 1/2 Tablespoon sherry vinegar
Tiny pinch of toasted ground cumin
Tiny pinch of cayenne pepper
1 cup tomatoes -- very ripe chopped and peeled
1 teaspoon sea salt
1/2 cup olive oil -- extra virgin
12 small potatoes (about 2 pounds)
olive oil -- for frying
Addition sea salt
Combine all the sauce ingredients in a blender and blend until smooth. Reserve until needed. The sauce can be made up to 24 hours ahead. Refrigerate
it, but bring it back to room temperature before serving.
You can peel or not peel the potatoes, as you wish. Either way, steam them or boil them in salted water until just fork tender; 15 minutes will do it
for small fresh potatoes. Drain them well and cut them in half lengthwise.
Pour the oil to a depth of about 1/2 inch into a heavy saucepan large enough to hold all the potatoes. Heat the oil to 375F and fry the potatoes till
crisp on the bottom; flip them over and repeat. Don't' stir them around a lot.
As they finish, scoop the potatoes out with a slotted spoon, and toss them into a stainless steel bowl, sprinkling them with salt as you go. When they
are all done, scoop them onto plates, smother liberally with the sauce, and serve immediately. Papas bravas should be hot enough to burn your tongue
if you forget to blow on them first.
You can serve these with toothpicks as an hor d'oeuvres but they are usually served on small plates as tapas. Any leftover sauce is good with just
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