Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 Servings
- 4-5 medium potatoes
- 16 oz olive oil for frying
- alioli sauce
Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.
Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
Alioli Sauce -
Alioli is a garlic "mayonaise" sauce. Here is our Alioli Sauce.
Place the potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully.
Place potatoes with sauce on a serving plate. Serve warm, with toothpicks.
Another dish that uses fried potato chunks to start and finishes with a slightly spicey tomato-based sauce is Patatas Bravas. Try serving these side-by-side as complementary tapas.