Potato Pavé Sticks with ‘Bravas’ Sauce

Potato Pavé Sticks with Bravas Sauce

3 Russet Potatoes
1.5 cups half and half
4 cloves garlic, smashed
Salt and pepper tt
4 cups frying oil
Parsley for garnish

Line rectangle oven save dish with parchment paper leaving overhang on all sides. Peel and thinly sliced potatoes. Layer potatoes in a rectangle baking dish making sure to season with salt and pepper in between layers. Heat half and half in a small pot and simmer. Add smashed garlic and steep minimum ten minutes. Remove garlic and pour half and half over potatoes. Cover potatoes with parchment overhang and bake 2.5 hours. Cut a piece of cardboard out to fit over potatoes and using weights firmly press down potatoes. Chill overnight to set. Gently remove potatoes from dish. Cut off the edges to make a perfect rectangle shape. Slice into long strips.

Heat 4 cups frying oil to 360 degrees and fry each potato strip about 3 minutes per side or until golden brown and crispy. Immediately season with salt and garnish with minced parsley.

Serve with dipping sauce (below)

Spicy Mayo (Bravas) Sauce:
1 egg
1 tsp Dijon
1 cup avocado oil
1 T lemon juice
salt tt
2 T hot sauce
1 tsp paprika

Make mayo: blend egg, Dijon and avocado oil with an Immersian blender in a container (make sure to keep blades on egg until fully emulsified) Alternatively you can use 1 cup Mayo. Stir in 2 T hot sauce and 1 tsp paprika

#potatopave #potatobravas #potatoes