AROLA SPICY POTATOES
INGREDIENTS: (to serve 4)
2 large potatoes
Olive oil
Salt and pepper
Chopped parsley
Spicy sauce:
Olive oil
3 cloves garlic
3 chilli peppers
250 g tomato concassé
Old sherry vinegar
Salt
sugar and white pepper
Alioli:
Olive oil
1 clove garlic
1 egg yolk
Salt
PREPARATION:
Potatoes: Using a pineapple corer, cut potato cylinders, then empty out using a smaller corer. Pre-cook in oil at 110ºC then set aside.
Spicy sauce: Fry the garlic and chilli peppers in a metal frying pan. When the garlic is golden, add the tomato concassé seasoned with salt, sugar and a few drops of vinegar. Cook until the tomato liquid has evaporated then push through a food mill. When cold, transfer to a squeezer bottle. Alioli: Make in the usual way and transfer to a squeezer bottle.
Spicy sauce: Fry the garlic and chilli peppers in a metal frying pan. When the garlic is golden, add the tomato concassé seasoned with salt, sugar and a few drops of vinegar. Cook until the tomato liquid has evaporated then push through a food mill. When cold, transfer to a squeezer bottle. Alioli: Make in the usual way and transfer to a squeezer bottle.
TO SERVE:
Fry the hollow potato cylinders in oil at 190ºC until golden and crisp. Fill the hole with spicy sauce up to the top then top with alioli forming a sort of dome on the top of each potato. Sprinkle the potatoes with chopped parsley to decorate.