Patatas Bravas
Ingredients:
5 lbs. Potatoes (Yukon Gold or other low starch potato)
8 oz. Butter (unsalted)
2 each Garlic cloves
2 tsp. Sea Salt
Sriracha Aioli
1 Cup Mayonnaise
4 T. Sriracha sauce
2 T. Lemon Juice
1 tsp. Chives (fine diced)
Preparation:
Potatoes:
Cut potatoes to a height of 1 ¼” each, use a ruler to have exact cuts on each to create an appealing presentation. Next using a 1” ring mold, cut cylinders out of the potatoes. Place butter, garlic, salt, and cut potatoes into a zip top bag and place into Thermodyne set at 208 degrees. Allow to cook for 1 ½ hours or until tender. While potatoes are cooking combine all ingredients for aioli and hold under refrigeration until service.
When potatoes are tender remove from Thermodyne and drain. Heat sauté pan over medium heat with a 2 T. of olive oil and 2 T. of butter. Once butter has completely melted and has begun to foam add potatoes, being sure not to over-crowd the pan. Pan-fry until all sides are golden brown, then remove and season with salt immediately. For service place a dollop of aioli on each patatas bravas and serve.
