Patatas Bravas

Ingredients:

• 1 1/2 pounds, small roasting potatoes - We used mini gold potatoes
• 2 sprigs, rosemary
• 2 cloves, garlic
• kosher salt
• 1/4 cup, il Fustino Avocado Oil - Or other neutral cooking oil
• 1/4 cup, il Fustino Miller's Reserve EVOO
• parsley - for garnish
• Romesco Sauce

Directions:

Prepare potatoes, wash potatoes and cut into uniform bite-sized pieces. Let soak in a bowl full of cool water for 30 minutes. Drain and set aside.

Bring a pot of salted water to a boil and add drained potatoes, let boil until potatoes are slightly soft but not completely cooked through, about 8 minutes. Remove from the pot and let cool for 30 minutes. 

Once the potatoes are cooled, heat the avocado oil and EVOO in a skillet over medium high heat and add the rosemary and garlic to flavor the oil. Add the potatoes in a single layer, being mindful not to over crowd the pan. Fry until potatoes are golden brown and crispy, about 5 - 7 minutes.

Remove from oil and transfer to a cooling rack, season with a sprinkle of salt while they are still warm. 

To serve, add a spoonful of Romesco sauce to the serving plate and place potatoes on top. Garnish with chopped parsley and enjoy!