Spanish potatoes topped with a spicy Mexican peanut and chili oil sauce for a nutty kick.
Hands-free mode with voice commands & timers
No ratings yet
Place cubed potatoes in a pot of salted cold water, bring to a boil, and simmer for 5 minutes until slightly softened but firm; drain and pat completely dry.
In a small skillet, heat 1 cup of oil over medium-low heat and fry the garlic cloves until golden, then remove and set aside.
In the same oil, flash-fry the dried chiles for 30-60 seconds until fragrant but not burnt, then remove immediately.
Place the fried garlic, chiles, peanuts, sesame seeds, vinegar, and salt into a food blender; pulse until coarsely chopped but still textured.
Heat the remaining frying oil in a large heavy-bottomed pan to 375°F (190°C) and fry the parboiled potatoes in batches until deep golden and crispy.
Drain the potatoes on paper towels and immediately toss with a pinch of salt and the smoked paprika.
Transfer the crispy potatoes to a serving platter and generously drizzle with the prepared Salsa Macha.
Finish with a swirl of Mexican crema if desired to balance the heat of the chiles.
