Hasselback Patatas Bravas

By stancec44

Ingredients

• 10 baby creamer potatoes
• 2 c. veggie oil for frying
• fine sea salt
• 1 Tbsp hot sauce
• 1 Tbsp. aioli
• 1/4 c. micro greens
• 2 pinches togarashi

Details

Servings 4
Adapted from tastecooking.com

Preparation

Step 1

Slice across each potato in 1-milimeter partitions. Do not slice all the way through; the potato should remain intact.

Heat vegetable oil to 350°F. Add the potatoes and blanch for 1 minute, until tender but not colored. Remove from oil and let cool.

Just before serving, add the potatoes back to the 350°F oil and cook for another 1-2 minutes, until golden and crispy.

Remove from oil and season gently with fine sea salt.

Garnish each potato with a dollop of hot sauce, aioli, microgreens, and togarashi. Serve immediately.