Repisode 28: Patatas Bravas and Sangria
Jun 1, 2021
Written By High Gluttony
The texture of these potatoes cannot be beat! Use this technique for any fried potato for a perfectly crisp golden skin. Here is the delightful Sangria recipe:
Sangria From Culinary Spain
1 Orange, unwaxed
1 Lemon, unwaxed
1 Liter Wine (We used Red)
2 Peaches, Peeled and Chopped
1-2 Tablesppons Sugar
3 Tablespoons Brandy
1 Cup Mineral Water
Peel the orange and the lemon, trying to keep the zest in 1 long piece. Remove the pith and then slice into rounds.
Muddle the orange, lemon and peaches, Then sprinkle sugar over the sugar then add the wine and the brandy. Top with the mineral water.
Elancianodelosvinos - The origin of Patatas Bravas
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee