I don’t know about you, but sheltering in place during this global pandemic has me reminiscing about life as we once knew it. You know, when we could venture out, explore new places, be with people, try new foods.
Last spring, my husband and I went to check out Hudson Yards for the first time. After doing the Hudson Yards bar crawl, we finished off our NYC Funday on the first floor of Hudson Yards in Mercado Little Spain.
Little Spain, which I’ve heard described as ‘a veritable love letter to Spain’, is this huge amazing space, filled with small sweet and savory food stands, bars, coffee shop and more. Being there, truly transports you to somewhere other than NYC. Once this is all over, definitely pay them a visit.
After simply being in awe for a bit at the plethora of food offerings, we grabbed some cocktails (sangria and mojito) and decided on some Jamon and Queso, because, really, you can’t go wrong with meat and cheese.
After people watching and thoroughly enjoying our Jamon and Queso, we wandered and found a little slice of heaven. A stand with Patatas Bravas, otherwise known as spicy fried potatoes and possibly the best potatoes I’ve ever eaten. Crispy outside, tender inside, smothered with a spicy tomato sauce and a garlicky aioli. Sheer bliss.
While I adore the classic version, I developed a version with a Latin twist for Ortega and it does not disappoint. I roasted my potatoes instead of frying them. It still gives that crispy outside but tener inside. Using salsa as the base for the tomato sauce cuts down on prep time and ingredients. Pureeing jalapeno with mayo give spicy aioli that’s the perfect finish to this dish.
I hope you enjoy. We can all use a little comfort food right now.
- ½ cup mayonnaise*
- 2 to 3 tablespoons Ortega® Diced Jalapenos or Ortega® Sliced Jalapenos
- 3 pounds baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 3 cups Ortega® Thick & Chunky Salsa, divided
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander (optional)
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Preheat oven to 425F. Combine mayonnaise and Ortega® Diced Jalapenos or Ortega® Sliced Jalapenos in blender or food processor. Process until smooth.
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Toss potatoes with olive oil and season with salt. Roast potatoes 20 minutes or until browned and crisp.
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While potatoes are roasting, combine Ortega® Thick & Chunky Salsa, smoked paprika, cumin and coriander in saucepan and simmer 10 minutes or until thickened slightly.
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Arrange potatoes on serving dish and top with Salsa mixture and jalapeno mayonnaise. Sprinkle with chopped fresh parsley or cilantro, if desired.
- Tom make this vegan, use a vegan mayo or leave out the aioli.
