Patatas Payesa Food

PATATAS BRAVAS RECIPE

Steps:

• Peel the potatoes, rinse thoroughly, and dry with a paper towel.
• Cut the potatoes into bite-size chunks.
• Heat the olive oil in a large skillet over medium heat.
• Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
• Remove the potatoes and let them cool in the fridge for a few more minutes.
• Turn the heat up to high and add the potatoes back into the pan.
• Fry until crispy and golden.
• Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
• To serve, drizzle the bravas sauce over the potatoes.
• Dig in-no forks necessary!

PATATAS BRAVAS

Steps:

• Place garlic on a cutting board; sprinkle with salt. Mash garlic with flat side of knife blade, forming a smooth paste. Transfer to a small bowl. Whisk in mayonnaise, lemon juice and oil until smooth. Cover; refrigerate until serving. , For bravas sauce, in a small saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour and paprika until smooth; gradually stir in broth. Add bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. , Remove from heat; cool slightly. Remove and discard bay leaf. Puree sauce using an immersion blender. Or, cool slightly and puree sauce in a blender; return to pan and heat through. Keep warm., Cut potatoes into 1-1/2-in. cubes; soak in cold water for 30 minutes. Drain potatoes; pat dry with paper towels. In an electric skillet or deep-fat fryer, heat oil to 250°. Fry potatoes until tender, 8-10 minutes. Remove with a slotted spoon; drain on paper towels and cool completely., Increase heat of oil to 375°. Fry potatoes again until crisp and golden brown, 3-4 minutes, turning frequently. Drain on paper towels; sprinkle with salt. Serve with bravas sauce and aioli.

AUTHENTIC PATATAS BRAVAS

Steps:

• Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
• Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
• Serve patatas bravas with tomato puree and and mayonnaise for dipping.

PAPPARDELLE WITH PANCETTA AND PEAS

Steps:

• Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
• Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
• Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
• Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
• Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.

CLASSIC SPANISH POTATOES | PATATAS PANADERAS RECIPE

Steps:

• Peel 3 medium sized potatoes, rinse under cold water and pat completely dry, cut each potato into thin slices that are 1/8 of an inch (1/2 cm) thick
• Grease a large casserole dish with extra virgin olive oil, add the slices of potatoes into the casserole dish, I like to add them in single files and layered, but you can just add all the sliced potatoes at once and spread them around so they evenly cook
• Thinly slice 1/2 of an onion, mix the onions around with your hands so they´re loose, evenly spread the onions over the potatoes
• Grab a head of garlic and cut a slit on each clove (skin on) and place over the potatoes and onion
• Drizzle everything with about 2 tablespoons (30 ml) of extra virgin olive oil, season with sea salt, black pepper, a generous 1 tsp of dried thyme and a generous 1 tsp of dried rosemary
• Cover the casserole dish with foil paper and add into a preheated oven, bake + broil option (bottom + top heat), 190 C - 375 F
• After 45 minutes remove the casserole dish from the oven, remove the foil paper and pour in a generous 1/4 cup of white wine over the ingredients
• Add the casserole dish back into the oven (uncovered) and raise the heat to 210 C - 425 F
• After about 15 minutes the potatoes should be perfectly cooked, remove from the oven, sprinkle with freshly chopped parsley and serve at once, enjoy!

PEAS WITH SHALLOTS AND PANCETTA

Steps:

• Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.
• Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

PATATAS PAYESA

Steps:

• Preheat oven to 200°C Place potatoes on a baking dray and drizzle with olive oil. Season with smoked paprika and salt & pepper to taste. Put in oven and bake for 45 minutes.
• Meanwhile heat a touch of olive oil in a skillet over medium heat. Add pepper slices and cook, covered, stirring until peppers are soft, about 10-15 minutes.
• Take potatoes from the oven and sprinkle the peppers over them. Put back into the oven for a further 5 minutes and serve.