#Shorts #shorts ok here is actually a simple recipe for you all 🥵
ingredients:
potatoes:
2 lbs russet potatoes
frying oil
kosher salt
brava sauce:
1 tbsp oil
2 cloves of garlic minced
1 crushed arbol chile
1 tbsp tomato paste, sherry vinegar, and sugar
3/4 cup crushed canned san marzano tomatoes
2 tsp of pimenton (sweet smoked paprika)
allioli:
1 egg
2 garlic cloves, peeled & smashed
2 tsps fresh lemon juice
pinch of salt
1 cup oil
instructions:
1. to make the bravas sauce, combine oil, garlic, and chile in a saucepan on medium heat for 15 seconds then add tomato paste and sherry vinegar
2. cook until the vinegar has evaporated then add the tomatoes and sugar and reduce the heat to low and cook until thickened, about 30 mins
3. add to a blender with the pimenton and blend until very smooth, adding water if needed -- the sauce should be thick but still drizzle
4. to make the allioli, combine everything except the oil in a food processor or blender and blend, slowly adding the oil so the mixture emulsifies (both the bravas sauce and the allioli can be kept for 1 week in the fridge)
5. peel and chop the potato into 1/2 inch squares, then fry at 300F until just tender, drain, then fry again at 375F until crunchy and golden brown on the outside
6. add the salt to the potatoes then drizzle over the bravas sauce and allioli and enjoy!
