Patatas Bravas is one of Madrid's most popular tapas (think tasty home fries). We add a little crispy cured sausage, spiced mayo and a dousing of Indian hot sauce to take this Spanish staple on a global tour.
- 3 Russet or Yukon Gold Potatoes
- 4 oz. Les Trois Petits Cochons Saucisson Sec cubed
- olive oil
- 1 tsp Spice Tribe Marrakech Sitar Spice or Masa Mole Spice
- 1/4 cup mayonnaise
- 1 garlic clove minced, crushed or grated (try a microplane)
- Brooklyn Delhi Guntur Sannam Hot Sauce
- 1/4 cup parsley leaves
Heat 2 inches of olive oil in a large high-sided, heavy-bottomed skillet and add potatoes, Saucisson and 2 tsp of salt. Cook on low-med until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 3 to 4 minutes. Drain on paper towels and season more with salt if needed.
Mix Spice Tribe Spice with mayo,garlic and a pinch of salt to make the aioli.
- Top warm, fried potatoes with aioli, parsley leaves and Brooklyn Delhi Hot Sauce.
Pro Tip: Pat the potatoes dry before frying to get them extra crispy.
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