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Patatas Bravas (Spicy Spanish Potatoes)

Serves 4. Wash 800g of boiling potatoes thoroughly and cook them in their skins in salted water until tender. Remove them from the water and let them cool completely before cutting them into four. Meanwhile, heat your deep fryer. Fry the potatoes in the deep fryer until they are golden brown. Remove them from the oil and allow them to drain on paper towels. Sprinkle them with paprika and coarse salt. Finish off with a few leaves of flat parsley. And don’t forget La William Andalouse!