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Patatas bravas

Ingredients
2 tbsp. Nicolas Vahé Vinegar / Cucumber
1 glass Nicolas Vahé Mayonnaise / Garlic
200 ml. Nicolas Vahé Ketchup
1,5 tbsp. Nicolas Vahé French Sea Salt
1 kg. small potatoes
Neutral cooking oil

Preparation
Cut potatoes into bite-size chunks and toss with sea salt and oil. Bake the potatoes in oven at 200° C until golden and crisp. Divide the potatoes into four portions. Mix ketchup with vinegar and spread over each portion. Add 1 tbsp. mayonnaise on top. Garnish with fresh parsley or pea shoots.

Vinegar, Vinegar - Cucumber, 200 ml.

VINEGAR, VINEGAR – CUCUMBER, 200 ML.

Mayonnaise, Garlic, 135 g.

MAYONNAISE, GARLIC, 135 G.

Ketchup, San Marzano Tomatoes, 500 ml.

KETCHUP, SAN MARZANO TOMATOES, 500 ML.

Salt, French Sea, 335 g.

SALT, FRENCH SEA, 335 G.

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