Recipe: Fierce Potatoes (Patatas Bravas)

"FIERCE" POTATOES (PATATAS BRAVAS)
New Castile
Source: Savoring Spain & Portugal; By Joyce Goldstein, Williams-Sonoma, Time Life Books, 2000
Servings: 8

No one can resist these spicy potatoes. Found all over Spain, they are especially popular in the lively tap as bars of Madrid. Some versions of the recipe omit the stock, cooking the potatoes in a tomato mixture spiked with chiles, while others add alioli to the sauce for a smoother, richer consistency. Pour glasses of ice-cold beer to temper the heat of the peppers.

Olive oil for frying
2 lb. (1 kg) new potatoes, cut into 2-inch (5-cm) chunks
2 tablespoons all-purpose (plain) flour
l teaspoon sweet paprika
1 cup (8fl oz/250 ml) beef stock
2 tablespoons red wine vinegar
1/2-1 teaspoon red pepper flakes
1/4 cup (2fi oz/60 ml) tomato sauce
Salt to taste

In a large frying pan over medium heat, pour in olive oil to a depth of 1-1/2 inches (4 cm). When the oil is hot, add the potatoes and more oil if necessary to cover, reduce the heat to low; and cook until the potatoes are tender, 20-30 minutes. Raise the heat to high and allow them to brown. Using a slotted spoon, transfer the potatoes to a cazuela or baking dish and keep warm in a low oven.

Drain off all but 4 tablespoon of the oil from the pan. Add the flour and paprika and stir over low heat for a few minutes. Slowly add the stock, stirring constantly. Then add the vinegar and red pepper flakes and simmer, uncovered, over low heat for about 10 minutes. Stir in the tomato sauce and salt. Taste and adjust the seasoning.

Pour the sauce over the potatoes, toss to coat, and serve warm.

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ALLIOLI (ALI-OLI) SAUCE (REPOST)
Board: Daily Recipe Swap at Recipelink.com
From: Gladys/PR 10-19-2002

ALLIOLI
As AJO ACEITE (Andaluc a) and AJOLIO (Aragon). The sauce can be served with meat, poultry, fish, eggs or vegetables, and in Andaluc a they use breadcrumbs instead of potatoes. The following recipe produces 2 cups:

3 garlic cloves crushed
8 oz freshly cooked mashed potatoes
Salt and ground pepper
2 large egg yolks, lightly beaten*
1 cup olive oil

In a blender, or with a rotary or hand electric blender, add garlic, potatoes, salt and pepper and egg yolks. Gradually add oil. Should have mayonnaise consistency.

*Cooking Egg Yolks for Use in Recipes - The following method can be used with any number of yolks:

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board