Potatoes, oh how they dance through South American kitchens, transforming from humble roots to glorious feasts! Just imagine biting into a crispy, golden empanada—it’s like a warm hug from your favorite aunt. Sometimes, I find myself daydreaming about the flavors of a Peruvian papa a la huancaína, its creamy, spicy sauce wrapping around each tender slice, a culinary symphony that lingers long after the last bite.
Steps
- Prepare the achiote paste by mixing minced garlic, paprika, oregano, cumin, white vinegar, and a pinch of salt in a small bowl. Set this paste aside for later use.
- Boil cubed potatoes in a pot of salted water until they are tender but still firm. Drain them and set the potatoes aside to be cooked further.
- In a skillet, heat some olive oil over medium-high heat and cook diced tomatoes and sliced jalapenos for about 4-5 minutes until the tomatoes become saucy and the jalapenos soften.
- Add minced garlic to the tomato mixture and cook for another 30 seconds. Stir in the prepared achiote paste, mix well, and transfer the mixture to a separate bowl.
- Using the same skillet, heat the remaining olive oil over medium heat. Add the boiled potatoes, season with salt and pepper, and cook, stirring occasionally, until they develop a golden brown crust.
- Once the potatoes are crispy, add the tomato-jalapeno-achiote mixture and toss everything together to coat the potatoes evenly.
- Transfer the spicy potatoes to a serving dish, garnish with chopped black olives, and serve immediately for a flavorful side dish.
Ingredients
- 1 clove garlic, minced
- 1 1/2 tablespoons Hungarian paprika
- 3/4 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cumin
- 1 tablespoon white vinegar
- Salt, to taste
- 2 pounds waxy potatoes (such as red or Yukon Gold), cut into 1/2-inch to 1-inch cubes
- 1/2 cup olive oil, divided
- 3 large plum tomatoes, seeded and diced
- 2 jalapeno peppers, thinly sliced
- 3 cloves garlic, minced
- Freshly ground black pepper
- 2 tablespoons chopped Kalamata or other black olives
Nutritional Values
Calories: 1284kcal | Carbohydrates: 126g | Protein: 18g | Fat: 84g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 60g | Sodium: 324mg | Potassium: 3720mg | Fiber: 18g | Sugar: 12g | Vitamin A: 5388IU | Vitamin C: 108mg | Calcium: 150mg | Iron: 6mg
FAQ
- What are Patatas Bravas Chilenos?
- Patatas Bravas Chilenos is a Latin American twist on the traditional Spanish tapas dish, Patatas Bravas. This version includes jalapeno peppers and a tangy tomato dressing, making it an ideal spicy side for meat, poultry, or fish.
- Can I substitute achiote if I don’t have it?
- Yes, you can make an achiote paste substitute using ingredients likely already in your pantry: garlic, paprika, oregano, cumin, and white vinegar.
- How should I cook the potatoes for this dish?
- First, boil the potatoes in salted water until they are tender but not falling apart. Then, sauté them in oil until they are golden brown and crispy.
- Can I prepare the potatoes in advance?
- Yes, you can boil the potatoes a day ahead of time. Just let them cool and store them in the refrigerator until you’re ready to continue with the recipe.
- What is the best way to reheat the dish?
- To reheat Patatas Bravas Chilenos, cover them and warm them in the oven or a toaster oven for best results.
Tips
- Prepare Ahead: You can boil the potatoes a day in advance. This will save you time on the day of serving and allow you to focus on achieving the perfect crispy texture when frying.
- Achiote Paste Substitute: If you can’t find achiote, make your own substitute using garlic, paprika, oregano, cumin, and white vinegar. This simple mix uses common pantry ingredients and still delivers great flavor.
- Frying Technique: Ensure the potatoes are fully dry before frying them in oil. This will help achieve a crispier texture as moisture can prevent browning.
- Serving Suggestion: For an extra burst of flavor, sprinkle the dish with chopped Kalamata olives before serving. This adds a salty, tangy contrast to the spicy potatoes.
Equipment
- Cast-iron skillet or heavy skillet
- Small mixing bowl for making the achiote paste substitute
