Potato Tots Bravas Recipe
- 1 1/4 pounds russet potatoes (about 2 medium), scrubbed
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon fine salt
- 1/8 teaspoon cayenne pepper
- 1 1/2 to 2 cups canola oil, for frying
- Brava Sauce
- Basic Aioli
- Heat the oven to 450 degrees F and arrange a rack in the middle.
- Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center, about 35 to 40 minutes.
- (If you have 3 smaller potatoes, cook them about 25 to 30 minutes.)
- When cool enough to handle but still hot, peel away the skin using a paring knife and discard.
- Shred the potatoes on the large holes of a box grater.
- Transfer the potatoes to a large bowl, sprinkle in the flour, garlic powder, salt, and cayenne, and mix until combined.
- Measure 1 teaspoon of the potato mixture and roll into a short cylinder about 1 1/2 inches long and 3/4 inch wide.
- Place on a baking sheet and repeat with the remaining potato mixture.
- Line a second baking sheet with paper towels; set aside.
- Add enough of the oil to a large frying pan to reach about 1/4 inch up the sides and set over medium-high heat until hot, about 5 minutes.
- Check to see if the oil is hot by submerging the handle of a wooden spoon or wooden chopstick till it touches the bottom of the panthe oil should bubble vigorously.
- When its ready, fry the tots in batches of 8 to 10 pieces (do not overcrowd the pan), turning once, until medium golden brown on both sides, about 2 to 3 minutes per batch.
- Using a slotted spoon, transfer to the paper-towel-lined baking sheet and season with salt.
- To serve, spoon a thin layer of brava sauce on the surface of a serving dish and arrange the tots in the sauce.
- Dollop a large spoonful of aioli on top.
- Alternatively, serve both sauces on the side for dipping.
- To freeze, let the fried tots cool, then transfer to an airtight container or zip-top bag.
- Arrange in a single layer and place in the freezer.
- To reheat, heat the oven to 400 degrees F and arrange a rack in the middle.
- Evenly spread the tots in a single layer on a baking sheet and bake until hot, about 15 minutes.
russet potatoes, flour, garlic, salt, cayenne pepper, canola oil, brava sauce, aioli
Taken from www.chowhound.com/recipes/potato-tots-bravas-29274 (may not work)