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Chef Antonia’s Crispy Spanish Style Potatoes and Brussels Sprouts

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This potatoes and Brussels sprouts recipe from Chef Antonia is the perfect crispy, flavorful side dish to go along with your main entrée.

Serves 4


2 cups Markon® First Crop Baby Yukon Potatoes
2 cups Markon® Brussels sprouts, whole and quartered
1 cup Katy’s Kitchen® Mayonnaise
¼ cup Sherry Vinegar
3T Piri Piri peppers
1T Markon® Fresh Oregano, chopped
3T Markon® Fresh Basil, torn
3T Sherry Vinegar


  1. Boil potatoes in salted water until soft. Drain, then lightly smash and fry in a deep fryer at 425ºF until crispy.
  2. Fry Brussels sprouts in a deep fryer at 350ºF until cooked and very crispy.
  3. Blend together ¼ cup sherry vinegar and piri piri peppers. Strain, then mix with mayonnaise. Set aside.
  4. In a large mixing bowl, combine potatoes, Brussels sprouts, both herbs, salt, pepper and 3T sherry vinegar.
  5. On a plate, dollop the hot pepper aioli and top with crispy seasoned potatoes and Brussels sprouts.

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