Crispy Potatoes with Bravas Sauce

Serves 1
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Directions

  1. 1Boil yellow potatoes in water with salt and a little baking soda.
  2. 2Boil yellow potatoes in water with salt and a little baking soda.
  3. 3Boil yellow potatoes in water with salt and a little baking soda.
  4. 4Boil potatoes until they are tender enough to pierce easily with a knife (approximately 8 minutes for chunks).
  5. 5Boil potatoes until they are tender enough to pierce easily with a knife (approximately 8 minutes for chunks).
  6. 6Boil potatoes until they are tender enough to pierce easily with a knife (approximately 8 minutes for chunks).
  7. 7Strain the potatoes and transfer them to a mixing bowl.
  8. 8Strain the potatoes and transfer them to a mixing bowl.
  9. 9Strain the potatoes and transfer them to a mixing bowl.
  10. 10Toss the potatoes in the bowl to rough up the surface and create a mashed-like texture.
  11. 11Toss the potatoes in the bowl to rough up the surface and create a mashed-like texture.
  12. 12Toss the potatoes in the bowl to rough up the surface and create a mashed-like texture.
  13. 13Add Parmesan cheese and butter to the potatoes and toss to coat them evenly.
  14. 14Add Parmesan cheese and butter to the potatoes and toss to coat them evenly.
  15. 15Add Parmesan cheese and butter to the potatoes and toss to coat them evenly.
  16. 16Lay out the potatoes on a parchment-lined baking sheet, ensuring minimal touching between pieces.
  17. 17Lay out the potatoes on a parchment-lined baking sheet, ensuring minimal touching between pieces.
  18. 18Lay out the potatoes on a parchment-lined baking sheet, ensuring minimal touching between pieces.
  19. 19Bake the potatoes in an oven at 425°F with convection on, or in an air fryer, until golden and crispy.
  20. 20Bake the potatoes in an oven at 425°F with convection on, or in an air fryer, until golden and crispy.
  21. 21Bake the potatoes in an oven at 425°F with convection on, or in an air fryer, until golden and crispy.
  22. 22Sweat minced garlic in neutral oil on medium heat for 20 seconds for the Bravas sauce.
  23. 23Sweat minced garlic in neutral oil on medium heat for 20 seconds for the Bravas sauce.
  24. 24Sweat minced garlic in neutral oil on medium heat for 20 seconds for the Bravas sauce.
  25. 25Add paprika and gochugaru to the oil and garlic, ensuring even coating, and cook for 20 seconds.
  26. 26Add paprika and gochugaru to the oil and garlic, ensuring even coating, and cook for 20 seconds.
  27. 27Add paprika and gochugaru to the oil and garlic, ensuring even coating, and cook for 20 seconds.
  28. 28Add tomato paste, mix evenly, and cook out the tomato sauce, stirring frequently to prevent burning.
  29. 29Add tomato paste, mix evenly, and cook out the tomato sauce, stirring frequently to prevent burning.
  30. 30Add tomato paste, mix evenly, and cook out the tomato sauce, stirring frequently to prevent burning.
  31. 31Add water and incorporate it evenly into the sauce.
  32. 32Add water and incorporate it evenly into the sauce.
  33. 33Add water and incorporate it evenly into the sauce.
  34. 34Season the sauce with salt.
  35. 35Season the sauce with salt.
  36. 36Season the sauce with salt.
  37. 37Remove the sauce from heat and allow it to cool to room temperature.
  38. 38Remove the sauce from heat and allow it to cool to room temperature.
  39. 39Remove the sauce from heat and allow it to cool to room temperature.
  40. 40Once cooled, add apple cider vinegar and mayo to the sauce and mix thoroughly.
  41. 41Once cooled, add apple cider vinegar and mayo to the sauce and mix thoroughly.
  42. 42Once cooled, add apple cider vinegar and mayo to the sauce and mix thoroughly.
  43. 43Serve the crispy potatoes topped with the Bravas sauce.
  44. 44Serve the crispy potatoes topped with the Bravas sauce.
  45. 45Serve the crispy potatoes topped with the Bravas sauce.

Ingredients

  • yellow potatoes
  • yellow potatoes
  • yellow potatoes
  • water
  • water
  • water
  • salt
  • salt
  • salt
  • baking soda
  • baking soda
  • baking soda
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • butter
  • butter
  • butter
  • 1.5 tbsp neutral oil
  • 1.5 tbsp neutral oil
  • 1.5 tbsp neutral oil
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 tsp sweet smoked paprika
  • 1 tsp sweet smoked paprika
  • 1 tsp sweet smoked paprika
  • 1 tsp gochugaru (korean chilli powder)
  • 1 tsp gochugaru (korean chilli powder)
  • 1 tsp gochugaru (korean chilli powder)
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 3 oz water
  • 3 oz water
  • 3 oz water
  • dollup mayo
  • dollup mayo
  • dollup mayo
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp apple cider vinegar
  • 1 tsp apple cider vinegar
  • 1 tsp apple cider vinegar

Equipment

potmixing bowlparchment-lined baking sheetovenair fryerskimmerknifespatulamicroplane gratertongs

Tips

  • Baking soda is alkaline and breaks down pectin, which holds potato cells together, creating a rougher surface for crispiness.
  • Tossing boiled potatoes in a bowl further increases surface area for maximum crispiness.
  • Space potatoes out on the baking sheet to allow hot oven air to hit as much surface as possible.
  • The Bravas sauce uses Korean gochugaru for a mild, slightly sweet and smoky heat that pairs well with Spanish paprika.
  • Feel free to add more chili flakes or powder to the Bravas sauce to your liking.
  • Yukon gold or russet potatoes work nicely for this recipe.
Crispy Potatoes with Bravas Sauce | Clip Recipe