papas & spicy cocktail
These are the ultimate crunchy potato chunks with a spicy and creamy cocktail sauce. Never buy a cocktail sauce, they all have a strange taste and, to make one yourself, it literally takes you five minutes!
Ingredients:
potatoes
2 eggs
2 TS mild mustard
sunflower oil
1 TS lemon juice
rosemary
2 garlic cloves
salt & cayenne pepper
Ketchup
olive oil
Directions:
Pre-heat your oven to 180 degrees. Peel the potatoes and cut in big chunks. Heat a deep pan of water, add some salt, and cook the potato chunks for just about 5 minutes. Drain the water and place the potatoes back into the pan, cover the pan with a lid, and then shake the pan three to four times with a lot of strength. Check the potatoes, if you shake it too much, they might become mash. The goal is to only roughen up the surface of the potatoes, not to break them. They have to bang against the lid – repeat if necessary, but be careful!
Now place them on a baking tray, season with salt, add some rosemary twigs and whole garlics on top and sprinkle with olive oil. Bake in the oven for about 30 minutes, or until golden and crispy.
Spicy Cocktail Sauce:
Make sure all ingredients have the same temperature, i.e. the eggs should be out of the fridge for some time in order not to be too cold. I don’t keep the mustard in the fridge, but if you do, take it out as well a bit beforehand.
Separate the eggs and place the whites in a bowl, whisk until foamy, set aside.
Add a bit of mustard to the egg yolks, a bit of salt, then start whisking (by hand or with the electric handheld mixer) and add little by little the sunflower oil. Always keep whisking, and add more and more, about 1 – 2 dl of oil, according the quantity of mayonnaise you want. Now add salt and a lot of cayenne pepper, as well as the Ketchup (about 3 TBS). Whisk again well and taste the sauce, add more salt and pepper if necessary. The sauce should be a bit too salty, as we will dilute it with the egg whites – these you add now, just a few TBS (the rest you throw away), and carefully incorporate them with a rubber spoon.
The tip for the potatoes are from my friends, Chris & Simone – thank you guys for making my life happier and tastier with these incredibly crunchy potatoes!
