Crispy Potatoes with Bravas Sauce
Serves 1
Directions
- 1Boil yellow potatoes in water with salt and a little baking soda.
- 2Boil potatoes until they are tender enough to pierce easily with a knife (approximately 8 minutes for chunks).
- 3Strain the potatoes and transfer them to a mixing bowl.
- 4Toss the potatoes in the bowl to rough up the surface and create a mashed-like texture.
- 5Add Parmesan cheese and butter to the potatoes and toss to coat them evenly.
- 6Lay out the potatoes on a parchment-lined baking sheet, ensuring minimal touching between pieces.
- 7Bake the potatoes in an oven at 425°F with convection on, or in an air fryer, until golden and crispy.
- 8Sweat minced garlic in neutral oil on medium heat for 20 seconds for the Bravas sauce.
- 9Add paprika and gochugaru to the oil and garlic, ensuring even coating, and cook for 20 seconds.
- 10Add tomato paste, mix evenly, and cook out the tomato sauce, stirring frequently to prevent burning.
- 11Add water and incorporate it evenly into the sauce.
- 12Season the sauce with salt.
- 13Remove the sauce from heat and allow it to cool to room temperature.
- 14Once cooled, add apple cider vinegar and mayo to the sauce and mix thoroughly.
- 15Serve the crispy potatoes topped with the Bravas sauce.
Ingredients
- yellow potatoes
- water
- salt
- baking soda
- Parmesan cheese
- butter
- 1.5 tbsp neutral oil
- 3 cloves garlic
- 1 tsp sweet smoked paprika
- 1 tsp gochugaru (korean chilli powder)
- 2 tbsp tomato paste
- 3 oz water
- dollup mayo
- 0.5 tsp salt
- 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.
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