Mexican Fusion Salsa Macha Bravas

Ingredients

• 2 lbs Yukon Gold potatoes, cubed into 1-inch pieces
• 2 cups Vegetable oil for frying
• 4 pieces Dried Guajillo chiles, stemmed and seeded
• 6 pieces Dried Chiles de Árbol, stemmed
• 0.5 cup Roasted unsalted peanuts
• 4 pieces Garlic cloves, peeled and smashed
• 2 tablespoons Sesame seeds
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Smoked paprika (Pimentón)
• 1 teaspoon Kosher salt
• 0.25 cup Mexican crema or sour cream(optional)

Instructions

1. 1

   Place cubed potatoes in a pot of salted cold water, bring to a boil, and simmer for 5 minutes until slightly softened but firm; drain and pat completely dry.

2. 2

   In a small skillet, heat 1 cup of oil over medium-low heat and fry the garlic cloves until golden, then remove and set aside.

3. 3

   In the same oil, flash-fry the dried chiles for 30-60 seconds until fragrant but not burnt, then remove immediately.

4. 4

   Place the fried garlic, chiles, peanuts, sesame seeds, vinegar, and salt into a food blender; pulse until coarsely chopped but still textured.

5. 5

   Heat the remaining frying oil in a large heavy-bottomed pan to 375°F (190°C) and fry the parboiled potatoes in batches until deep golden and crispy.

6. 6

   Drain the potatoes on paper towels and immediately toss with a pinch of salt and the smoked paprika.

7. 7

   Transfer the crispy potatoes to a serving platter and generously drizzle with the prepared Salsa Macha.

8. 8

   Finish with a swirl of Mexican crema if desired to balance the heat of the chiles.