Turns out, Spanish chefs master the french fry beyond what most people could ever believe! These potatoes are crispy on the outside, fluffy on the inside, and coated in a zesty, spicy seasoning blend. Served with a classic creamy dipping sauce with a distinct heat and rich tomato flavor, Favorite Patatas has one goal; to become your favorite! And you’ll find it succeeds from the first bite!
Ingredients
For the dipping sauce:
- 1 clove garlic, minced, plus more, to taste
- 1/2 teaspoon smoked paprika
- salt, to taste
- 1 cup mayonnaise
- 1 tablespoon sherry vinegar, plus more, to taste
- 1 teaspoon tomato paste
- 1/4 teaspoon ground chipotle powder
- cayenne pepper, to taste
For the spice blend:
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground chipotle powder
For the potatoes:
- 2 quarts cold water
- 1 tablespoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 bay leaves
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 2 cups vegetable oil
- chile powder, optional, to taste, for garnish
Directions
Step 1 –With a mortar and pestle or in a food processor, add 1 clove of the garlic, 1/2 teaspoon of the paprika, and the salt and grind or process until smooth. Set the spice mixture aside.
Step 2 –Add the mayonnaise, 1 tablespoon of the sherry vinegar, the tomato paste, 1/4 teaspoon of the chipotle powder, and the cayenne pepper until combined.
Step 3 –Taste the sauce for seasoning and add the extra garlic, the extra sherry vinegar, more of the salt, and more of the cayenne pepper as needed.
Step 4 –Cover and refrigerate the sauce.
Step 5 –In a small bowl, add 1 tablespoon of the salt, the black pepper, 1/2 teaspoon of the paprika, and the remaining chipotle powder and stir to combine.
Step 6 –In a large saucepan, add the water.
Step 7 –Add the remaining 1 tablespoon of the salt, the remaining paprika, the cumin, and the bay leaves to the water and bring it to a boil.
Step 8 –Reduce the heat to low and cover the pot.
Step 9 –Simmer the mixture until the flavors have melded together, about 10 minutes.
Step 10 –Add the potatoes to the seasoned water and bring the water to a boil.
Step 11 –Simmer the potatoes until they are tender but not fully cooked, about 4-5 minutes.
Step 12 –Drain the potatoes and transfer them to a wire rack to cool completely, about 45 minutes.
Step 13 –In a large cast-iron skillet or Dutch oven, heat the vegetable oil to 350 degrees F.
Step 14 –Add the cooled potato cubes to the oil and fry, while stirring frequently, until they are golden-brown and cooked through, about 5-6 minutes.
Step 15 –Transfer the potatoes to a baking sheet lined with paper towels to drain.
Step 16 –In a bowl, add the fried potatoes and the spice blend mixture and toss to coat.
Step 17 –Serve the potatoes with the dipping sauce and garnished with the chile powder.
