cookware
- fry pot
- Oil
- Fry basket
- cooling racks
- Can for used oil
- blender
- Large sauce pot
For the Potatoes | |
1 | Parboil the potatoes in salted water. The potatoes are finished boiling when you put a knife in them, and they are still slightly firm. Set the potatoes aside, so they can cool and any additional water on the potatoes will evaporate. |
2 | Deep-fry or sauté in oil at medium heat until golden brown. Remove the potatoes from the oil and pat them dry with a paper towel to remove excess oil. Season fried potatoes with additional salt and pepper. |
For the Brava Sauce | |
3 | In a saucepan, sweat onions until translucent, add garlic, paprika, cumin and cayenne pepper. Stir until spices are bloomed, about 1 minute and add tomato sauce and sherry vinegar. Let simmer for 5 mins. Puree in blender and set aside to cool. You can even put the bowl over an ice bath to speed up cooling. |
4 | After tomato mixture is at room temp, fold in mayonnaise. Season with salt and pepper, adjust heat with cayenne pepper and acid with vinegar as needed. |
To Serve | |
5 | Put the potatoes on a serving plate and drizzle with brava sauce. Some prefer to serve the sauce on the side, but traditionally the sauce is drizzled over top. |