Patatas Bravas

Patatas Bravas

Ingredients:

Salsa Brava
• 12-oz. can or jar piquillo peppers or pimientos
• ¹/² cup extra-virgin olive oil
• 2 tbsp. grated onion
• 2 cloves garlic, mashed to a paste
• 4 tsp. Spanish smoked paprika (pimenton)*
• ¹/² tsp. hot paprika, preferably Spanish smoked
• ¹/² tsp. ground coriander
• ¹/² tsp. dried thyme
• 1 tsp. ground cumin
• ¹/² cup white wine
• 4 tsp. white wine vinegar
• Salt and freshly ground black pepper

• 4 lb. large russet (baking) potatoes
• 1 ¹/² cups extra-virgin olive oil
• Smoked salt
• Freshly ground black pepper

Directions:

1. To make the salsa, put all ingredients in a food processor and purée until as smooth as possible. (Salsa can be made ahead -- it will keep for several weeks if refrigerated.)
2. Peel and quarter potatoes lengthwise, then cut crosswise into ¹/²-inch pieces.
3. In a large skillet over medium-high heat, heat the oil and fry the potatoes, stirring occasionally, until cooked through and golden brown, about 8 to 12 minutes. Drain potatoes on paper towel.
4. Season to taste with smoked salt and black pepper. Serve hot with salsa brava. Makes about 12 portions, each about 6 pieces of potato plus sauce.