Ingredients for Patatas Bravas:
for 6 skewers
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp sweet pepper powder (pimienta)
- 3 tsp cayenne powder
- 1 can 14 oz - 400g diced tomatoes
- 2 tsp wine vinegar
- ½ tsp sugar
- 1 tbsp olive oil
- Potatoes as much as needed (diced)
- oil (for frying)
- Salt and ground black pepper
How to make Pinchos de cerdo:
In a large plastic bowl, combine oregano, cumin, salt, black pepper, and garlic. Stir in orange juice, lime or lemon juice, and rum.
Peel the potatoes, wash them thoroughly and cut into cubes. Dry them well with a clean towel or paper towels. Heat the oil to 320°F - 160°C degrees and fry the potatoes for about 5 minutes.
Allow the potatoes to cool for at least half an hour.
Bake the potatoes in oil again from 347°F - 175°C until golden brown color. Drain on kitchen paper and add salt to taste.
Serve with Salsa Brava and possibly mayonnaise (I use always the mayonnaise Musa Moreno very tasty as Hellman's mayonnaise but another good mayonnaise is also good). You can do all the sauce over the potatoes but I serve the Salsa Brava and mayonnaise always in a separate dish.
Preparation Salsa Brava:
Fry the onion and garlic in a little olive oil, let it simmer on low heat. Add the paprika and cayenne powder and let it fry.
Add the tomato, simmer.
Mix the sauce in a blender.
Then add the white wine vinegar, sugar and salt and stir well.