Today, I made something devilishly delicious – papas bravas. We were feeling summery and had Michael’s family over for Shabbat. We wanted to do something different for dinner and went with a tapas theme.
The secret to making perfectly cooked and creamy on the inside, crunchy on the outside home fries is Poaching. In oil. All I did was cubed the potatoes, put them in a pot with vegetable oil over medium heat for about 20-25 minutes. Stirring often prevents potatoes from sticking to the bottom.
Once they were done, I drained them and tossed them in a garlic paprika aioli. The aioli was simply grated garlic, Hungarian or Spanish (if you like) paprika and a generous pile of good old mayonnaise. Toss it all together to coat all the potatoes and let sit for about 10 minutes. The flavours set in and the dish tastes much better.
Go ahead and try it. I swear you will wow everyone who tries it.