It has been a while since I posted here, we had some blog issues and then I had some back to school issues, leaving me a little bit out and about. I recently did a class/catering event where we worked on small plates. I have to confess they are my favorite way to enjoy and serve food. You can get a lot of variety and also work around everyone’s preferences.
With the valley produce still prolific I created a somewhat indulgent but absolutely delicious dish. Now, there are many ways to spice and season and season this dish, in fact, we have an interpretative version right here, the baseline usually includes fried potatoes over a well seasoned tomato sauce. Well the name, loosely translates to brave or fierce potatoes and the word fierce referring to the heat level in this dish. I usually make a fresh tomato sauce, and top with homemade aioli just the way I had it on our travels in Madrid. For heat, I add in fresh cayenne peppers (that are so plentiful right now and a little cumin and smoked paprika for flavor. You can certainly roast the potatoes if you wish, done right that will also offer you a nice and crisp finish.
The tomato sauce is a quick and spicy variety and can be enjoyed in place of any other tomato sauce, it is light and kicked up and I actually puree it in the food processor to keep it a smooth finish. The aioli used here is a simple homemade herb aioli that I will share with you in my next post, it is optional to drizzle but once you have it with the aioli chances are you may not go back.
A lovely dish of crisp potatoes over a spicy fresh tomato sauce topped with aioli.
- 3 medium sized potatoes (such as Yukon Golds)
- Oil for frying
- 3 tablespoons olive oil
- 1 medium white onion, diced
- 2 to 3 cloves of garlic minced
- 1 teaspoon powdered cumin
- 1 teaspoon smoked paprika
- 4 medium sized very ripe tomatoes coarsely chopped
- 1 large spicy red cayenne pepper, chopped
- 1 teaspoon salt or to taste
- 1/2 cup water
- Optional Fresh aioli to drizzle
- Lots of chopped cilantro or parsely to garnish
- Boil the potatoes in plenty of water for about 10 minutes, until somewhat soft but not cooked through.
- Remove the skin and cut into cubes and dry thoroughly.
- In the mean time, heat the olive oil for the tomato sauce and add in the white onion and minced garlic and cook for five to seven minutes until the onion is soft and beginning to turn pale golden.
- Add in the powdered cumin, smoked paprika and the tomatoes, cayenne pepper and the salt and cook for 8 minutes. Stir in the water.
- Cool slightly and place in a food processor to puree (note, this is not needed if you are fine with a rustic appearance).
- Set the sauce aside.
- Place about 2 inches of oil for frying in a skillet, and heat for about 5 minutes. Add in the cubed potatoes and fry until crisp and golden.
- To serve and assemble, place a little of the tomato sauce on the plate, add the crisp potatoes over the tomato sauce.
- Drizzle with the aioli if desired and garnish with the cilantro and enjoy!