Luc: To be fair, this is not really my recipe. It is taken from the amazing meal we ate at La Torreta Restaurante in Ibiza, Spain. Chef David Norman is an inspiration. Paprika on french fries isn’t much of a stretch, but many of you may hesitate adding cinnamon. Don’t. The combination of flavors is amazing. And for even more of a novelty, instead of Idaho, or for us Canadians Prince Edward Island (PEI) potatoes, try substituting sweet potatoes. This is when you really get the full taste experience, the sweetness of the potato, the duskiness of the cinnamon, the explosion of spicy paprika.
Alison: You are making me hungry. You know, writing about food is definitely not as fun as eating it … so finish this post and go whip up some fries, man!
Luc: Giving credit to Alison, she is the one who did the layout, programming and populated the blog. My role is basically to argue, add personal commentary and as much as possible make fun of, hum…, insert some humor into it. This would be a good example. Alison was nice enough to prepare the copy of this recipe for me to complete. I think I will leave as is. And, maybe not… Well, at least I know I better sign off and go make those fries. As always, let me know if you liked this recipe and/or if you have some variation to share.
Serves 4
Ingredients
- 1 pound fresh potatoes, peeled and sliced into fry form (ideally PEI potatoes or for a tasty variation, substitute sweet potatoes) or a 1/2-pound bag of frozen french fries (ideally Cavendish)
- x amount olive oil (Luc: Well, enough for deep frying)
- x tsp spicy Spanish paprika (Luc: Just enough for sprinkling)
- x tsp ground cinnamon (Luc: Again, just enough for light sprinkling)
- 3 tsp coarse sea salt (Luc: Yes, “3 tsp” in Alison’s case, but for any normal individual, to taste)
Instructions
- Luc does this
- Luc does that
- And yet something else
- Prep work, heat oil, fry baby fry, paper towel drain etc.
- Alison eats fries directly from bowl before being formally served
- Goes well with Lapin à la moutarde another option: barbeque ribs
