“Sensational Spanish Tapas Delight: Gluten-Free Patatas Bravas with Aromatic Herb Dip”

Allergens

Eggs, Gluten-Free All-Purpose Flour

Ingredients

• 2 lbs small Yukon Gold potatoes
• 1/4 cup gluten
• free all
• purpose flour
• 2 large eggs, beaten
• 1 1/2 cups gluten
• free panko breadcrumbs
• Canola oil for frying
• Salt and pepper to taste For the Aromatic Herb Dip:
• 1 cup mayonnaise
• 1 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp grated lemon zest
• Salt and pepper to taste

Instructions

1. In a medium bowl, mix together the gluten free all purpose flour, beaten eggs, and panko breadcrumbs in separate bowls.
2. Preheat about 2 inches of canola oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
3. Rinse and dry the potatoes thoroughly. Then, slice them into 1/2 inch thick wedges.
4. Working in batches, coat the potato wedges in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally dredge in panko breadcrumbs, pressing gently to adhere.
5. Carefully lower the coated wedges into the hot oil, being sure not to overcrowd the pan. Fry until golden brown and crispy, approximately 3 4 minutes per side. Use a slotted spoon or tongs to remove them from the oil and transfer them to a paper towel lined plate to drain.
6. Season the fried potato wedges with salt and pepper to taste.
7. In a small bowl, prepare the aromatic herb dip by combining the mayonnaise, chopped cilantro, parsley, chives, lemon zest, salt, and pepper. Mix well and refrigerate until ready to serve.
8. Arrange the Patatas Bravas on a serving platter, accompanied by the aromatic herb dip in a small bowl.

Chef’s Insight

To achieve the perfect fry, ensure the oil is at the right temperature before adding the potatoes and monitor it carefully to avoid overcooking or burning.

Notes

This gluten-free version of Patatas Bravas ensures that those with dietary restrictions can still enjoy the rich flavors of traditional Spanish tapas.