Ingredients
- 3 large potatoes
- 1 L sunflower oil
- salt
Sauce used
- alsa Brava Olivera d'Atenea Olivera d'Atenea Brava Sauce
Instructions
- To prepare these super-crispy potatoes, we start by peeling and dicing them. Once cut, we wash them to remove excess starch and dry them with paper towels.
- Now for the frying: in two stages and at two temperatures:
- For the first frying stage, fry the potatoes in very hot oil—at around 180°C to 200°C—for approximately one minute.
- We remove the potatoes and let them drain on a plate lined with paper towels.
- Once the excess oil has drained off, we move on to the second frying stage: with the oil hot, fry them for about 3–4 minutes or until golden brown.
- Remove from the heat, drain again, and... they're ready! Add a generous drizzle of Olivera d'Atenea Salsa Brava—with just the right kick of heat—and enjoy.