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JENTOP
Patatas Bravas
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Ingredients
Directions
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Crush the garlic.
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Cut the bunch in thin rings.
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Finely chop the leaf parsley.
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Peel the potatoes.
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Cut the tomatoes in four and remove the seeds.
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Cut the flesh into very small cubes.
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Spoon the tomato cubes in a dish with a few drops of hot peppersauce, garlic, spring onions, vinegar and parsley.
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In a large bowl, stir in the paprika and cumin with a little salt and freshly ground pepper.
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Cut the potatoes into cubes of two cm.
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Heat the olive oil in a frying pan and fry the potato cubes on medium high heat until tender.
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Place a lid on the pan for the first five minutes, then bake the cubes around with a lid for another five minutes until golden brown.
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Change them regularly.
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Scoop the baked potato cubes through the paprika mixture into the bowl, until they are all-round coated with a spicy layer.
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Transfer the potato cubes to a low bowl and spoon over a few tablespoons of tomato salsa.
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Serve the rest of the salsa and the aioli for dipping.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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