Buffalo Patatas Bravas (Potatoes)

Buffalo Patatas Bravas (Potatoes)
Buffalo Patatas Bravas (Potatoes)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup mayonnaise

  • 1/4

    cup Buffalo hot sauce

  • 1

    small clove garlic, grated

  • 1/8

    teaspoon smoked paprika, plus more for sprinkling

  • 4

    large russet potatoes (about 2 pounds), peeled and cut into 1/2-inch pieces

  • 2

    tablespoons distilled white vinegar

  • Peanut or vegetable oil, for frying

  • Kosher salt

  • 1/3

    cup crumbled blue cheese (about 1 1/2 ounces)

  • 1 1/2

    tablespoons finely chopped fresh parsley and/or celery leaves

Directions

Mix the mayonnaise, hot sauce, garlic and paprika in a bowl; cover and refrigerate until ready to serve. Put the potatoes in a medium pot and cover with cold water by 1 inch; add the vinegar. Bring to a boil, then reduce the heat to medium and simmer until fork-tender, 5 minutes. Drain and transfer to a paper towel-lined baking sheet to dry. Heat about 1/4 inch of peanut oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add half of the potatoes and fry, turning occasionally, until golden brown and crisp, about 10 minutes. Remove with a slotted spoon and transfer to fresh paper towels to drain; season generously with salt. Repeat with the remaining potatoes. Transfer the potatoes to a platter and top with the prepared sauce, blue cheese and parsley. Sprinkle with more paprika.

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