30-Layer Patatas Bravas

SAVORY

Apr 2

Russet Potatoes, Basque Chiles, Garlic, Tomatoes, Pimentón, Lacto Aïoli, Parsley

Chef Jose Chesa of Ataula | Portland, OR

INGREDIENTS

Brava Sauce 2.0:
Yield: 6 cups
10 Basque chiles in oil
1 onion, coarsely chopped
10 cloves garlic, peeled
Spanish olive oil
¼ cup ketchup
5 cayenne peppers, stems removed
1 tablespoons chipotle powder
2 tablespoons harissa
½ cup Champagne vinegar
1 quart tomato sauce

Potatoes:
Yield: 5 servings
5 russet potatoes, peeled
Pimentón
1 cup oil
Finely chopped parsley

Lacto Aïoli:
Yield: 2 quarts
2 cups milk
Garlic cloves, peeled
1½ quarts Blended oil
Salt

To Assemble and Serve:
Oil for deep frying
Salt
Finley chopped parsley

METHOD

For the Brava Sauce 2.0:
To a food processor, add chiles with oil, onion, and garlic; blend. Transfer to a pot and, over medium-high heat, sauté in olive oil until onions are soft. Add cayenne, chipotle powder, ketchup, and harissa. Deglaze with vinegar and reduce. Add 2 cups water and tomato sauce. Simmer 4 hours, stirring frequently. Using an immersion blender, blend until smooth.

For the Potatoes:
Using a Japanese mandolin, cut 30 slices from each potato, keeping the shape and order of the potato. Carefully transfer potatoes to vacuum bags. Season with pimentón and oil. Remove air and seal bags. Set aside for minimum 1 hour. Heat the water bath of an immersion circulator to 95°C. Cook potato sous vide for 60 to 90 minutes; cool.

For the Lacto Aïoli:
To a Vitamix blender, add milk and garlic. While blending on high speed, stream in oil. When emulsifi ed, season with salt. Chill.

To Assemble and Serve:
In a deep fryer, heat oil to 350°F. Carefully remove Potatoes from bags and cut into larger bite-size (or 1 to 2 bites) cubes. Fry until golden; drain. Season with salt. Arrange 7 cubes in a line on a serving plate. Drizzle with Brava Sauce and Lacto Aïoli. Garnish with parsley.

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