Papas Bravas with Chamoy + 100 Gluten Free Appetizers to Ring in the New Year

I hope you all had a very Merry Christmas!! I guess now it is full steam ahead towards New Year’s right?! Today I am happy to have my friend Kate of ¡Hola! Jalapeño sharing one of her favorite appetizer’s with us. I am such a huge fan of Kate’s site and as you all know I have a huge thing for Latin flavors, so the two of us collaborating on a few posts together was bound to happen.

Papas Bravas with Chamoy

Hi all you Beard and Bonnet lovers!! I can’t tell you how excited I am to be sharing a recipe on Meg’s site. Collaborations like this one with all these incredible recipes are what makes my blogger world go round, so I’ve got to give Meg props for pulling this together, she’s a genius!

When Meg and I first got to talking I wanted to make a recipe that would reflect the Latin nature of ¡Hola! Jalapeño, but still make it gluten-free, vegetarian, and fun like the recipes on Beard and Bonnet. I decided to go with these crispy fried potatoes that are topped with a double whammy of smoky Brava sauce and a sweet, garlicky Chamoy aioli.

 

Chamoy is a Mexican sauce made from either pickled or sweetened fruit and spice. Apricots, mangos, and plums are all used to make different chamoy sauces and different chiles are often added for varying levels of spice. The most common brand found in the US is Tajin. You can also easily make your own from soaked dried chiles, apricot jam, and lime juice, which you might just want to do, considering that after you taste it, you’ll be pouring it on everything.

Papas Bravas with Chamoy

These potatoes are so good they could basically be a meal on their own, but would also make a nice centerpiece with several other apps on New Year’s Eve.


Papas Bravas with Chamoy + 100 Gluten Free Appetizers to Ring in the New Year
 
Author:
Serves: 6
Ingredients
For the Chamoy Aioli:
  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • 3 tablespoons Chamoy sauce, such as Tajín brand {http://www.tajin.com/en-us/chamoy} or make your own (see note)
For the Potatoes:
  • 2 pounds potatoes, peeled and cut into bite-sized pieces
  • Vegetable oil, for frying
For the Brava Sauce:
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 (15-ounce) can diced fire-roasted tomatoes
  • 1 teaspoon smoked paprika
  • 3 tablespoons red wine vinegar
Garnish
  • Sliced scallions, for serving (optional)
Instructions
To make the aioli
  1. Combine all the ingredients in a medium bowl and stir until combined and smooth. Cover and refrigerate until ready to use.
To make the potatoes
  1. Pour enough oil in a large, deep frying pan to reach ½-inch up the side of the pan. Insert a deep-fat thermometer and heat the oil to 220°F. Add half the potatoes and fry until just tender in the middle, about 15 minutes. With a slotted spoon remove to a baking sheet and fry the remaining potatoes. Remove the potatoes to the baking sheet, reserving the oil and set aside to cool, at least 30 minutes.
Meanwhile, make the Brava Sauce
  1. Heat oil in a medium saucepan over medium heat. Add onion and season with salt and pepper. Cook until tender, about 6-7 minutes.
  2. Add garlic and tomato paste and cook, stirring, 1 minute. Add diced tomatoes and paprika and bring to a simmer. Simmer, covered, over low heat about 10 minutes, or until flavors have combined.
  3. Transfer mixture to a blender, add vinegar, and blend until smooth —be careful, hot liquids could splatter, cover blender with a kitchen towel before blending. Return sauce to saucepan, taste and add more salt as needed. Cover and keep warm while you finish the potatoes.
To finish the potatoes
  1. Reheat the oil, this time to 350°F. Carefully add half of the potatoes to the hot oil and fry until crisp and golden brown, about 4-5 minutes. Transfer to a paper towel-lined plate to drain and fry remaining potatoes.
  2. Place fried potatoes on a platter, season with salt and drizzle with Brava sauce and aioli. Serve immediately with sliced scallions, if desired.
Notes
Note: To make your own Chamoy sauce, soak 3 dried guajillo chiles (stem and seeds removed) in hot water for 30 minutes. Drain and place in a blender with 1 cup apricot jam, ½ cup lime juice, and 1 teaspoon salt. Blend until smooth. Makes 1 ½ cups

This recipe can easily be made vegan by using Veganiaise instead of mayonaisse

Papas Bravas with Chamoy + 100 Gluten Free Appetizers to Ring in the New Year {Beard and Bonnet}

Now that Kate has so graciously shared her perfect appetizer with us I thought it would be fun to round up some of my blogging friends and share some of their favorite party recipes too. Talk about the ultimate appetizer round up – we have over 100 gluten free recipes for you! To help you along your way we have labeled every recipe for you; of course all of them are gluten free {GF}  & vegetarian, but if they are vegan they will be marked with a {V} as well.

For any of the recipes that are dips, spreads, or crostini be sure to use gluten free alternatives to the baguette or crackers called for in the recipe. Here are a few you can check out if you are looking for suggestions:

Against the Grain Gourmet Gluten Free Baguettes
Scahr Baguettes
Bread SRSLY Classic Sourdough Dinner Rolls
Food Should Taste Good Brown Rice Crackers
Crunchmaster Gluten Free Crackers
Glutino Table Crackers

 Feel free to plan the menu for your entire New Year’s Eve party here on B&B. There are so many great recipes to try I don’t even know where to start.

Party Worthy Hummus {Beard and Bonnet} Hummus 

1. Hummus // Beard and Bonnet {GF/V} Pictured
2. Mexican Fiesta Black Bean Hummus // Two Healthy Kitchens {GF/V}
3. Jalapeno Lime Hummus // Food Faith Fitness
4. Sweet Potato Hummus // The Kitchen Is My Playground {GF/V} 
5. Edamame Hummus // Two Healthy Kitchens {GF/V}
6. Roasted Butternut Squash Hummus //  The Healthy Maven {GF/V}
7. Roasted Garlic Beet Hummus // Running to the Kitchen {GF/V}
8. Cilantro Jalapeno Hummus // 80 Twenty {GF/V}
9. Basil Lima Bean Hummus // Eating Bird Food {GF/V}

Roasted-Spicy-Herbed-Green-OlivesSavory Small Bites 

10. Pickled Jalapeños with Goat Cheese // ¡Hola! Jalapeño {GF}
11. Falafel-Spiced Roasted Chickpeas // An Edible Mosaic {GF/V}
12. Spicy Fried Toffee Sweet Potatoes // ¡Hola! Jalapeño {GF/V}
13. Warm Rosemary Olives // The Kitchen Is My Playground {GF/V}
14. Tea Sandwiches // Beard and Bonnet {GF/V}
15. Pan Fried Curried Chickpeas // Kitchen Treaty {GF/V}
16. Roasted Spicy Herbed Green Olives // Sarah’s Cucina Bella {GV/ V} Pictured
17. Cheesy Baked Tomatoes // The Cookie Rookie
18. Spicy Buffalo Chick-Quin Wings // Spabettie {GF/V}
19. Sweet and Savory Apricots // In Good Taste Magazine {GF}

Quintessential Guacamole {Beard and Bonnet} #glutenfree #veganDips 

20. Quintessential Guacamole // Beard and Bonnet {GF/V} Pictured
21. Green Goddess Veggie Dip Cups // The View From Great Island {GF}
22. Pumpkin Bean Dip // Fannetastic Food {GF/V}
23. Easy Black Bean Chipotle Dip // Home Cooking Memories {GF/V}
24. Peanut Butter Silk Pie Dip // Two healthy Kitchens {GF}
25. Dip Party 101 // What’s Gaby Cooking {GF}
26. Roasted Red Pepper and Feta Dip // Tasty Yummies {GF}
27. Restaurant-Style Chipotle Salsa // Home Cooking Memories {GF/V}
28. Avocado Feta Dip // Two Peas and Their Pod
29. Eggplant Walnut Dip // Jeanette’s Healthy Living {GF/V}

herb+marinated+feta+cheeseCheese 

30. Burrata and Heirloom Tomato Caprese Salad // Foodie Crush {GF}
31. Thyme & Garlic Baked Camembert // What’s Gaby Cooking {GF}
32. Baked Brie with Warmed Honeyed Grapes and Walnuts // An Edible Mosaic {GF}
33. Potato Chip Crusted Jalapeno Ranch Cheeseball // Neighborfood {GF}
34. Rosemary, Lemon, & Feta Spread // Snappy Gourmet {GF}
35. Pina Colada Cheese Ball // Home Cooking Memories {GF}
36. Marinated Cheese // The Kitchen is my Playground {GF}
37. Cranberry-White Cheddar Cheese Ball with Fresh Rosemary // An Edible Mosaic {GF}
38. How to Make a Cheese Plate // What’s Gaby Cooking {GF}
39. Herb Marinated Feta // Tasting Page {GF} Pictured

 Minted Spring Pea Paté // The Pig & Quill {GF}Spreads 

40. Warm Caramelized Onion and Chickpea Spread // An Edible Mosaic {GF}
41. Mushroom Pâté // Tasting Page {GF}
42. Minted Spring Pea Paté // The Pig & Quill {GF} Pictured 
43. Goat Cheese, Pesto, & Sundried Tomato Terrine // The Food Charlatan {GF}
44. Maple Spice Squash Butter // Gourmande in the Kitchen {GF/V}

Black Bean, Pomegranate, and Avocado Salsa // Two Peas and Their PodMore Dips 

45. Corn & Green Chile Con Queso Dip // Krafted Koch
46. Healthy White Bean Dip // Yummy Healthy Easy
47. Roasted Squash and Pepita Pesto Dip // Salt & Wind {GF/V}
48. Black Bean, Pomegranate, and Avocado Salsa // Two Peas and Their Pod {GF/V} Pictured
49. Vegan Kale & Artichoke Dip // Love and Lemons {GF/V}

 Ginger Cashew Nori Rolls // Spabettie 

Rolls, Wraps, Skewers 

50. Ombré Citrus and Thyme Roasted Carrot Skewers // Beard and Bonnet {GF}
51. Spicy Asian Slaw Summer Rolls // The View From Great Island {GF/V}
52. Greek Salad Skewers // Karen’s Kitchen Stories {GF}
53. Smoky Roasted Portobello Sushi Rolls // Keepin’ it Kind {GF/V}
54. Ginger Cashew Nori Rolls // Spabettie {GF/V} Pictured 
55. Grilled Caprese Kebabs // Heather Christo {GF}
56. Avocado Shitake Springrolls // Spabettie {GF/V}
57. Mini Caprese Salad Skewers // Karen’s Kitchen Stories {GF}
58. Peanut Soba Spring Rolls // Love and Lemons {GF/V}
59. Cucumber Rolls with Creamy Avocado // Pure Ella {GF/V}

 Sweet Potato & Lime Taquitos {Beard and Bonnet} More Savory Small Bites

60. Paella Stuffed Mini Bell Peppers // Beard and Bonnet {GF}
61. Chipotle Lime Popcorn // ¡Hola! Jalapeño {GF/V}
62. Mini Bagel Ornaments // Fork and Beans {GF/V}
63. Sweet Potato & Lime Taquitos // Beard and Bonnet {GF/V} Pictured
64. Kale and Spicy Sweet Potato Nachos // Food Faith Fitness {GF}
65. Caprese Bites // Cooking on the Front Burners {GF}
66. Slow Cooker Mushrooms // Vegan in the Freezer {GF/V}
67. Roasted Domino Potatoes // Beard and Bonnet {GF}
68. Cornbread Bruschetta // The Healthy Maven {GF/V}
69. Mildly Marinated Cauliflower // Vegan in the Freezer

Maple Rosemary Pecans // Kale & Caramel Nuts 

70. Homemade Valdosta Pecans// Beard and Bonnet {GF/V}
71. Spicy Rosemary Mixed Nuts // Sarah’s Cucina Bella {GF/V}
72. Jamaican Jerk Spice Nuts // The View From Great Island {GF/V}
73. Paleo Apple Pie Snack Mix // Popular Paleo {GF/V}
74. Curry Roasted Trail Mix // Beard and Bonnet {GF/V}
75. Maple Rosemary Pecans // Kale & Caramel {GF/V} Pictured
76. Pumpkin Seed Trail Mix // Beard and Bonnet {GF/V}
77. Spicy Roasted Cashews // Fed & Fit {GF/V}
78. Cinnamon Sugar Candied Nuts // Damn Delicious {GF}
79. Paleo Snack Mix // Cook, Eat, Paleo {GF/V}

Rosemary Crackers // Fork and Beans Even More Savory Small Bites 

80. Baked Brie & Maple-Rosemary Pecan Apple Wedges // Kale & Caramel {GF}
81. Pear + Ricotta Crostini with Honey and Thyme // The Pig & Quill {GF}
82. Rosemary Crackers // Fork and Beans {GF/V}
83. Parmesan Artichoke Fritas // Seasonal & Savory {GF}
84. Mushroom Stuffed Pears with Gorgonzola // Running to the Kitchen {GF}
85. Persimmon & Goat Cheese Bites // Salt & Wind {GF}
86. Spinach Quinoa Balls // Lauren Kelly Nutrition {GF}
87. Sriracha Cheddar Popcorn // The Food Charlatan {GF}
88. Homemade Pita Chips // Fork and Beans {GF/V}
89. Blistered Balsamic Concord Grapes // Salt & Wind {GF/V}

Chocolate Dipped Clementines with Pistachios // 80 TwentyDessert Bites 

90. Banana Bread Donuts // Beard and Bonnet
91. Cashew Cream Chocolate Truffle Squares from Fran Costigan // The Blender Girl
92. Lightened Up Amish Peanut Butter Dip // Neighborfood {GF}
93. Matthew Kenney & Meredith Baird’s Raw Vegan Chocolate Truffles // The Blender Girl {GF/V}
94. Chocolate Dipped Clementines with Pistachios // 80 Twenty {GF/V}
95. Gluten Free Vanilla Cream Puffs // Beard and Bonnet {GF}
96. Toasted Coconut Kettle Corn Popcorn // Salt & Wind {GF/V}
97. Three Seed Brittle // Weelicious {GF}
98. Healthy Chocolate Truffles // Dessert for Two {GF}
99. White Chocolate Almond Butter Cups // Love and Lemons {GF}
100. Peanut Butter Balls // 80 Twenty {GF}

Comments

    • Meg says

      You are so welcome Taylor!! I want to face plant in that platter of Papas Bravas too. That is how I feel about most of Kates recipes though. 🙂

  1. says

    These papas bravas look so addicting! And thanks for this great list! I was just googling “gluten-free appetizers the other day, so I’m book marking this to keep on hand:) Hope you’re enjoying the holidays!

    • Meg says

      They really do! Hola Jalapeno always has the most tempting recipes. You are so welcome, I am really glad it will help you plan your holiday party.

  2. says

    Thank God I have a heaping bag of potatoes sitting on my counter that can be brava’d just in time for dinner! (Thanks Kate!) Love all the roundup recipes, too. There are just too many tasty bites to choose from! 🙂

    • Meg says

      I had to add taters to my shopping list! I am dying to get to the grocery and give these bad boys a whirl:) Thanks for letting us share your amazing recipes!

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