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Ingredient
Potatoes Bravas
Introduce
Chef :
fenwayPotatoes Bravas
When in Spain on a buisness trip my husband was taken out to dinner at many great restaurant's. One dish that was on every menu was a potato dish called potatoes bravas. Each restaurant had its own version, but all consisted of fried potatoes served with a creamy tomato type sauce. This is my version of it.
Ingredient
Food ration :
For Sauce
1 (15 ounces)
can rotel tomatoes with chilis
1 tablespoon
butter
1 teaspoon
granulated sugar
1/2 teaspoon
sriracha seasoning
1/4 cup
heavy cream
2 tablespoons
marscapone cheese
1/4 cup
fresh grated romano cheese
2 tablespoons
shredded Swiss cheese
Cooking instructions
* Step 1
Make sauce. Melt butter in a skillet and soften onion, garlic and jalapeno.
* Step 2
Add tomatoes, salt and pepper, sriracha and sugar and cook until juices start to thicken
* Step 3
Add cream, marscapone and cook until a sauce is formed, just a few minutes or so and Swiss cheese and Romano off heat and stir in.
* Step 4
Cool slightly. Then add to a food processor and purée. Add basil and parsley This can be made a day ahead, refrigerate to store.
* Step 5
For The Potatoes
* Step 6
Bring a large pot of salted water or chicken stock to a boil.
* Step 7
Meanwhile using an apple corer make a well in the center of the potatoes. Don't go all the way through.
* Step 8
Peel potato
* Step 9
Blanched potato in the boiling water until just tender, don't overcook so it keeps its shape. Remove and pat dry.
* Step 10
Heat oil in a dutch oven and fry potatoes in batches until crisp and golden. Carefully remove to drain.
* Step 11
Fill centers with warmed sauce serving extra sauce on the side.
Note: if there is a photo you can click to enlarge it
Tag
can rotel tomatoes with chilis
butter
small onion chopped
garlic cloves, chopped
jalapeno, seeds removed and chopped
Granulated Sugar
sriracha seasoning
heavy cream
marscapone cheese
fresh grated Romano cheese
shredded swiss cheese
tablesoons each fresh basil and parsley, chopped
large yellow or red potatoes
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