Patatas Bravas Home Fries with Roasted Tomato Aioli

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5

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Total Reviews: 7

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  • on April 04, 2014

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    Tweak the sauce however you want but don't deviate from the prep on the potatoes. Light and a little crunchy, the 3 step effort really pays off big time. This was the first thing gone from out tapas party.

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  • on January 17, 2013

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    Delicious!!

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  • on October 27, 2012

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    A winner all the way!

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  • on January 03, 2012

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    Made this for a New Years Party. WAS DELICIOUS! Made only a few changes ** POTATO NOTES: When i parboiled the potatoes, drained and then put them in the oil I think I over crowed the pan and they started fall apart, to save them I drain them from the pot, put them on a baking sheet, drizzled with more olive oil/sprinkled paprika and stuck them under the broiler until they browned. (be sure to get all sides of the potatoes browned ** SAUCE NOTES:when I made the sauce I added two chipotle peppers and a few spoon fulls of adobe sauce before putting it in the blender for an added smokey flavor. I think the peppers make the sauce come together more. to the reviewer who said it turned out like paste, I think it is supposed to be thick, since you are blending the onion into it its not going to be super smooth. Anyways I will defiantly make again. Thanks bobby!

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  • on September 30, 2011

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    I've tried the real thing in Spain, and this is so much better! The sauce is wonderful, the crisp comes through, then the tang of the sauce, I added more heat to taste (we like things hot. Thanks for the new twist!

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  • on September 18, 2011

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    Awesome dish but my saucu turns out like a paste and can not be drizzled? What makes the sauce more smooth?

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  • on August 24, 2011

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    really yummy... I forget to put the onion mixture in aoli so i just mix it but still yummy. Thank you Bobby

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