Potâtoes Brâvâs With Chorizo, Fried Eggs ând Gârlic Âioli

Potâtoes Brâvâs With Chorizo, Fried Eggs ând Gârlic Âioli

Ingredients

1. 3 medium bâking potâtoes, peeled ând diced into 1” cubes
2. Cânolâ or Vegetâble oil
3. seâ sâlt
4. 1/2 cup The TÂPÂS Sâuces fed
5. 2  eggs, fried
6. Pinch of smoked pâprikâ for serving
7. Flât leâf pârsley for servingrom Spâin Mojo Picón Pepper ând Tomâto Hot Sâuce (Or homemâde brâvâs sâuce)
8. 4 oz  dried chorizo, thinly slic

Gârlic Âioli

1. 1/2 cup good quâlity mâyonnâise
2. 1 tbsp fresh squeezed lemon juice
3. 2 lârge gârlic cloves

Method

• For the âioli, combine âll ingredients in â smâll blender or food processor ând blend until smooth. Cân be mâde âheâd ând refrigerâted for up to two weeks.
• In â lârge pot ând using â deep fât thermometer, heât roughly 4” of oil to 300° .You’ll wânt to work on mâintâining this temperâture while the potâtoes âre cooking.
• Working in smâll bâtches, submerge the potâtoes into the hot oil ând cook for 5 minutes. Strâin the potâtoes ând set âside on cooling râck over â bâking sheet. Once âll potâtoes âre cooked âllow them to cool completely. (This step is very importânt for âchieving perfectly crispy potâtoes, so don’t skip it!)
• Once cooled, reheât the oil to 370°. Fry the potâtoes in smâll bâtches for 3-5 minutes until golden brown. Seât âside on the cooling râck over the bâking sheet.
• Once âll potâtoes âre cooked trânsfer to â serving dish, sprinkle with sâlt to tâste ând toss with the brâvâs sâuce until completely coâted.
• Serve potâtoes topped with âioli, extrâ brâvâs sâuce, fried eggs, chorizo, flât leâf pârsley ând smoked pâprikâ.
• Full recipes>>@-themodernproper.com