Chili sauce potato
Description
The dish is prepared without unnecessary complications. The sauce can be made 2 weeks in advance and stored in the refrigerator. You can use it for sandwiches with cheese, eggs, grilled fish, and fried meat. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Make the sauce. Preheat the oven to 190 degrees. Remove seeds and stems from the chilies, then soak them in warm water for 15 minutes. Dry with a paper towel. Meanwhile, toast the nuts on a baking sheet for 8 to 10 minutes, until fragrant and golden.
- 2
Step 2
2. Heat a large skillet over high heat for 2 minutes. Add 2 tablespoons of olive oil and fry the bread slice on both sides until golden brown. Let it cool. Cut the bread into 2.5 cm cubes and set aside.
- 3
Step 3
3. Heat a frying pan over high heat. Add 2 tablespoons of olive oil and chili, sauté for 1-2 minutes. Add tomatoes and 1/2 teaspoon of salt. Cook for 2-3 minutes, stirring frequently, until the tomato juice has evaporated. Turn off the heat. In a food processor, combine the toasted nuts with minced garlic and fried bread.
- 4
Step 4
4. Add the tomato mixture and mix for 1 minute. While the food processor is running, slowly pour in the remaining 1 cup of olive oil and blend until smooth. Add chopped parsley and season to taste with lemon juice, wine vinegar, and salt.
- 5
Step 5
5. Place the sliced potatoes in a frying pan and mix with 2 tablespoons of olive oil, garlic, bay leaf, thyme sprigs, and salt. Cover with a lid and cook until potatoes are tender, for 30 to 50 minutes. Remove thyme sprigs and peel the garlic.
- 6
Step 6
6. Pour the remaining 2 tablespoons of oil into a large skillet, heat over high heat, add the potatoes, and lightly mash them with a spatula. Sprinkle with thyme leaves, salt, and pepper, and cook for 6–8 minutes until a crispy crust forms. Then flip the potatoes and cook until crispy on the other side.
- 7
Step 7
7. Season with Romesco sauce, add garlic, chopped parsley, and mix. Serve the potatoes with chili sauce.