Patatas Bravas: My Version (or..what to do with those leftover mashed

[monavano]

Patatas Bravas: My Version (or..what to do with those leftover mashed potatoes)

Here is a very simple potato pancake recipe which was inspired by the Spanish dish: patatas bravas. My favorite version of patatas bravas was served with a saffron aioli, and here I try to playfully recapture the essence of the dish with simple ordinary leftover smashed potatoes.

• 2 c smashed potatoes
  
• 1/2 c AP flour
  
• 1 T baking powder
  
• 1 T dried thyme
  
• 2 eggs
  
• salt to taste
  
• pepper to taste
  
• 6 T mayonaise
  
• 1/2 tsp paprika
  
• saffron pinch
  
• 1/2 lemon, zest and juice
  
• 1 garlic clove
  
• 3 T oil for frying
  

To 2 cups of smashed potatoes, I added 1/3 cup of flour, 1 tablespoon of baking powder, a tablespoon of dried thyme, 2 eggs and some kosher salt. Stir until all ingredients are incorporated. I dropped 2 large tablespoon dollops into a medium high pan with 3 tablespoons of hot vegetable oil. After the first side browned nicely and the potatoes set, I turned and browned the other side. The potato pancakes were placed on a paper towel to drain.

For the aioli, I added to my mini food processor: 6 tablespoons of mayonnaise, 1/2 teaspoon paprika, a pinch of saffron, 1/2 zested lemon, juice from 1/2 lemon and one clove garlic. I blended until it was a smooth paste and added salt to taste.

*note* this is more of a method than a recipe-you may alter the amounts to get your batter just right.

Keywords: Side, Vegetarian, Spanish/Portugese, Appetizer, Lunch, Easy, Dinner, Potatoes, Condiment

( RG2036 )