Crispy Peruvian Patatas With Paprika Sauce

The three staples of Peruvian cuisine are corn, potatoes and chilli peppers, although they have many influences from Spanish, Japanese, Chinese and Italian cultures. This delightful dish is crunchy on the outside but soft and fluffy on the inside.  It can easily be served as a side to a main dish or a stand alone when you have guests.

I like to serve lots of little dishes from different parts of the world, when I entertain, and this is a winner.  You can also make this way in advance, so you just do the final fry before you serve.

I have also served this as a Superbowl breakfast with a runny egg on top. The Paprika sauce is very mild, but so flavorful. If you like heat, just add hot sauce.

2 lbs Russet Potatoes
2 Tbs Oil
1 Small Sweet Onion
2 Cloves Garlic – Crushed
1 Bay Leaf
1 Tbs Paprika
1 Tbs Smoked Paprika
1 Tbs Gluten Free Flour
Freshly Ground Sea Salt and Black Pepper
1 1/2 Cups Water
Oil for frying

Saute and onion garlic on a low heat, 5-8 minutes.

Add spices, flour and bay and cook for another 4 minutes.

Stir in 1 1/2 Cups water and whisk constantly.

Turn heat to very low and let flavors meld together.

Take out bay and puree the sauce.

Heat 2 inches of oil in a pan to 225F. If you don’t have a thermometer, just put a little of the potato in the oil and if it sizzles, it’s ready. To make sure it gets to 350, put some potato in the oil and it should bubble immediately if the oil is ready.

Cook potatoes in the oil for 10 minutes.

Take out and allow to cool.

Heat oil to 350F and re-cook the potatoes for another 5 minutes, until crispy and browned.

Season with salt and serve with the Paprika sauce.