For the potatoes
Ingredients
- 8 ea Large potatoes
- 1 L Olive oil (0.4% acidity)
- Salt
Directions
- 1 Peel the potatoes and cut them into pieces.
- 2 Soak the potatoes in cold water for half an hour.
- 3 Remove the potatoes from the water and dry them well.
- 4 Cook in abundant olive oil at 100º C for 10 minutes.
- 5 Remove the potatoes from the oil and set them aside at room temperature for serving.
For the milk mayonnaise
Ingredients
- 50 ml Milk
- 75 ml Sunflower oil
- 1 clove Garlic
- Salt
Directions
- 1 Blend the milk and garlic with a pinch of salt using a cup blender. Slowly add the sunflower oil until a cream with the texture of mayonnaise is achieved.
For the “brava” tomato sauce
Ingredients
- 15 g Gochujang, Korean Chili Paste
- 100 g Pureed ripe tomato
- 1 clove Garlic
- 0.5 g Smoked spanish paprika powder from la vera
- 0.5 g Sugar
- 0.3 g Ground black pepper
- 10 ml Sherry vinegar
- 5 g Extra-virgin olive oil
- Salt
Directions
- 1 In a frying pan with a dash of olive oil, fry the finely chopped garlic. Once the garlic softens and begins to brown, add the Spanish paprika and puréed tomato.
- 2 Add the sugar and vinegar and simmer over low heat for about 30 mins or until the sauce reduces to half its initial volume.
- 3 Add Hot Pepper Paste(Gochujang) and adjust the salt and pepper to taste.
Presentaion
Ingredients
Directions
- 1 Fry the cooked potatoes in a saucepan at 180º C for a couple of minutes until they are browned and crispy. Remove from oil and drain the excess oil on kitchen paper towel, add a pinch of salt and serve on a presentation plate with the brava sauce and the garlicky milk mayonnaise.
TIP
The vegetables should remain crisp. Vegetables may vary by season.
