14 Comments
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Samstail's avatar

Ok love this! Can your next recipe please be sweet potato fries? Extra crispy of course 🤣

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andrew gruel's avatar

They are tough as there is a ton of sugar so they burn quickly, but I will master it and post!

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Samstail's avatar

Hooray!

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Lina Kontrimas's avatar

I’ve been researching sherry vinegars. I’m realizing I need that in my cupboard. Do you have a recommendation? Palomino, Pedro Ximenez, or honey sweet moscatel grape? Thx in advance!

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andrew gruel's avatar

So many good ones but Pedro Ximenez is fine

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Lina Kontrimas's avatar

This looks amazing and tasty! How did you prepare the potatoes? I like those thick looking chunks. Did you pan boil and pan fry?

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andrew gruel's avatar

Thank you! And, yes, I blanched them in boiling water with 1 tble white vinegar to 1 gallon of water ratio (this prevents the starch from breaking down), then I pan fried them in butter.

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ellen joy's avatar

bravas sauce is my favorite omg this looks so good and i’m planning to try making it soon! about how many servings does this produce? wondering if i should maybe make a half batch lol

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ellen joy's avatar

not sure if you’re still active but i made your recipe (also saw you wrote the yield) but anyways it was SO good!! it tasted basically identical to the bravas sauce my favorite tapas bar makes 😍

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Gail McNew's avatar

... I made this & it’s amazing! Especially with a crusty bread! 🤗 thanks Chef!

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JBH's avatar

This recipe sounds divine! I can’t wait to try it... maybe for Christmas Eve!!!

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Lina Kontrimas's avatar

Thank you! Looking forward to making your Potatoe Bravas!!

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Lina Kontrimas's avatar

Meant to write par boil

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Jen McGahan's avatar

Thanks for your great recipe shares!

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