Triple cooked patatas, rancheros sauce & aïoli

Triple cooked patatas, rancheros sauce & aïoli

By
From
Breddos Tacos
Serves
4-6
Photographer
Kris kirkham

You’ll need a kitchen thermometer for this recipe, but trust me, you’ll end up with the tastiest, crunchiest potatoes.

Ingredients

Quantity Ingredient
500g waxy potatoes
300ml olive oil
200ml Rancheras sauce
100ml see method for ingredients
4 tablespoons finely chopped chives
1 jalapeno chilli, finely chopped
1 lime, quartered

Method

  1. Quarter the potatoes and cut into 8mm cubes. Place them in a large pot of salted water (as salty as you can stand to sip) and simmer until they are soft in the middle but are still holding their shape. Remove from the heat and drain in a colander.
  2. Heat the oil in a heavy-based pan until it reaches 135°C, then add the drained potatoes and cook for 8 minutes. Remove with a slotted spoon and set aside. (At this stage they can be kept refrigerated for up to 3 days.) When you’re ready to eat, heat the oil to 180°C and fry the potatoes for 4 minutes – the result will be potatoes that are crunchy on the outside and fluffy in the centre.
  3. To serve, put the potatoes on a serving platter and pour over the rancheros sauce. Drizzle some aïoli over the top and sprinkle with the chives and chillies and serve with a spritz of lime.
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