Califonia Bountiful
Side Dish

Papas bravas

Spicy potatoes are the perfect addition to any meal, and these are taken to the next level with Copita's own avocado crema dipping sauce!

Chef Daniel Tellez
Copita, Sausalito

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Spice mix
1 1/2 tsp. toasted and ground cumin seeds
1 1/2 tsp. kosher salt
1 1/2 tsp. freshly grated lime zest
1/2 tsp. chile de arbol powder

Spicy potatoes
3 lb. Kennebec potatoes, cut in 1/2-inch chunks
3 to 4 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup sour cream
1 avocado, pitted and peeled
1 small clove garlic, minced
1 to 2 tsp. freshly squeezed lime juice
4 jalapeños, thinly sliced
1 cup all-purpose flour
Oil, for deep-frying
Maldon salt, for garnish
6 cilantro sprigs, for garnish
Lime wedges, for garnish


For spice mix: Mix together all ingredients in a small bowl and set aside.

For potatoes: Preheat oven to 400 degrees. Place potatoes on a baking pan and drizzle with olive oil and 2 tbsp. water. Season with salt and pepper. Toss to coat evenly. Cover with foil and roast until tender, 40 to 50 minutes. Remove from oven and let cool.

Meanwhile, in a bowl or a blender, mix or whisk together sour cream, avocado, garlic and lime juice. Season with salt. Set aside.

In a separate bowl, toss jalapeño slices in flour, salt and pepper.

Heat 2 inches of oil in a large, high-sided, heavy-bottomed skillet until a deep-fry thermometer reads 220 degrees. Stir in potatoes and fry until almost done, golden and crispy. Add jalapeños for the last minute and fry until golden brown and crispy. Remove potatoes and jalapeños and drain well. Toss with spice mix. Place in a serving bowl, sprinkle with Maldon salt and garnish with cilantro sprigs and lime wedges. Serve with a bowl of avocado crema for dipping.

Serves 6

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