Bite with Belkys: Patatas Bravas

The Chef: Michelle Bernstein
The Restaurant: Sra. Martinez
The Dish: Patatas Bravas

Ingredients for potatoes:

50 fingerling potatoes
1/4 cup of extra virgin olive oil
canola oil for frying
salt and pepper, to taste
5 strips of bacon, cooked crispy (to plate)
juice of 1 lime (to plate)

Method of Preparation:

-Begin by seasoning the potatoes with extra virgin olive oil, salt and pepper.

-Then, bake the potatoes for 35 minutes in a 325 degree oven.

-Lastly, once the potatoes cool down, cut them in half and deep fry until they are a nice golden brown. Make sure to place the potatoes over a napkin to soak up the excess oil.

Ingredients for sauce:

4 Tbs. of extra virgin olive oil
3 shallots, chopped
2 cloves of garlic, minced
5 saltine crackers
1 Tbs. of aji amarillo paste
1 (14.5 oz. can) of evaporated milk
8 oz. of cream cheese, room temperature
1 tsp. of cilantro, chopped
salt and pepper, to taste

Method of Preparation:

-First, sauté shallots and garlic in a little olive oil.

-In a blender, add the cooked shallots, garlic, saltine crackers and aji amarillo paste. Chef Michelle says you can find the aji amarillo paste at Peruvian specialty markets, which are usually located next to Peruvian restaurants. Then, add evaporated milk, cream cheese, cilantro, salt and pepper. Blend until its a smooth, yellow sauce.

To Plate:

Toss the potatoes with the sauce and serve. You can garnish with crispy bacon, cilantro and lime.

Serving Suggestion: Beer

Serves: one large casserole to be served family-style

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