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Spicy Potatoes/Patatas Bravas
Recipe courtesy of Dario Lagoa, Executive Chef, Café Iberico, Chicago, IL
Ingredients
- 2 lb Idaho potatoes, peeled and cut into 1 inch cubes
- 2 cloves Garlic
- 8 oz Celery
- 8 oz Carrots
- 8 oz Onions
- 2 tsp Hot paprika
- 2 cups Water
- 1 cup Olive oil
- 2 Tbsp Flour
- Salt & pepper to taste
Directions
- Heat 3 Tbsps 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. Reduced heat and cook about 10 minutes. Transfer mixture to blender and puree 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.
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