Potato Bravas

Ingredients for 6 servings:

• 750 g potatoes
• 350 g ajvar
• 200 g sour cream
• 3 tbsp olive oil, Spanish
• 1 clove(s) garlic, possibly more
• 3 tsp sauce (jalapeno red pepper sauce)
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

as I know it from my Spaniard, quick recipe, delicious side dish to grilled lamb chop

The potatoes are prepared in the same way as my rissole potatoes: First, peel the potatoes, then use a large, sharp knife to cut them into cubes measuring approximately 10 to 15 mm each. To do this, first slice the potatoes lengthwise, then cut these slices crosswise into strips, and finally, cut the strips into cubes. Rinse the cubes under cold water until the starch is removed and the water runs clear (this prevents them from sticking together when frying). Heat 2 tablespoons of olive oil in a large nonstick frying pan, add the drained raw potato cubes, and fry them, turning frequently with a spatula. Tip: Do not fry at full heat. The potatoes also cook wonderfully in a stainless steel frying pan, but I prefer to use a nonstick pan because this way the potato cubes achieve a more even golden brown color with less fat. Since the potatoes won’t be cooked for another 30 minutes, you can prepare the sauce in the meantime: For the sauce, heat the remaining 1 tablespoon of olive oil in a small saucepan, press in the garlic clove(s), and sauté briefly. Then add the ajvar and sour cream and stir over low heat. Season with salt, pepper, and the jalapeno sauce, until you have a creamy, salmon-colored sauce. The potatoes should now be golden brown and soft, and add salt to taste. Served with the spicy paprika sauce, they taste delicious with grilled lamb chops and mixed salad, or on their own with other Spanish tapas.