This is a variation on the patatas bravas dish, both being some of the most well-known and loved Spanish tapa dishes (entrees). Instead of the fiery tomato sauce accompnaying the main version, these potato cubes are served with a garlic mayo sauce. Sometimes, both sauces are combined in the same serving, like in this version from Saveur.
Recipe source: here.
Last year: Avocado "fries" in Parmesan coating (raw).
Two years ago: British country apple cake.
Three years ago: Creamy potato and artichoke salad (very light).
Four years ago: Bacon and eggs breakfast with a fresh touch (British) and Vegetable stock from scratch.
Ingredients (serves 2):
- 4 medium potatoes
- 1/2 teaspoon salt
- Spanish olive oil
- 5-6 tablespoons alioli sauce or garlic mayo (recipe here)
Cut the potatoes into 2 cm sized cubes and fry them in a generous amount of oil until golden and crispy. Drain the extra oil, season with salt and transfer to serving bowls. Divide the alioli sauce between the bowls and serve hot. It's done, dig in! :)