From pommes frites to “chips,” global versions of the humble French fry abound. In Spain, the locals load up on patatas bravas – crispy fried potatoes with a spicy, savory sauce. CoR Tapas & Wine owner Michael Corey Chan fell hard for the wine-friendly finger snacks on a visit to Spain and vowed to include them on his menu.
CoR chef Casey LaRue fries sliced, Lego-size fingerling potatoes and sets them aside. Once cooled, the potatoes are fried again and tossed with kosher salt and black pepper. “Frying the potatoes twice makes them a little crunchier,” Chan says.
Typically, patatas bravas sauce runs spicy, but LaRue fashions a milder Romesco sauce of red bell peppers, red onions, garlic, tomatoes and roasted almonds blended with a touch of olive oil. He then scatters the potatoes with local heirloom cherry tomatoes that have been roasted and blistered over an open flame, lending a hint of smoky flavor and a soft texture to offset the crusty potatoes. Pair these Latinized spuds with a house-shaken sangria and you’ll never want to dip a fry in mere ketchup again.
A pulled jackfruit po’ boy that fools. ...
Betty’s Nosh Mushroom Bar
“Something that people hadn’t heard of before.” ...
Korean Fried Cauliflower
At the Herb Box, vegetables play an important role on the menu, according to chef/owner Becky Windels. ...
The Original Chop Shop Co.
“We believe healthy people are happy people.” ...
Golden Vegetable Curry
FEZ restaurant’s curry is worth its weight in gold. ...