Buffalo Patatas Bravas (Potatoes)

By MooK

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

Preparation

Step 1

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.