Super Crispy Potatoes + Bravas Sauce

20 mins
Serves 1
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Directions

  1. 1Boil yellow potatoes in water with salt and a little baking soda.
  2. 2Boil the potatoes until they are tender enough to pierce easily with a knife, which takes about 8 minutes for chunks of potatoes.
  3. 3Strain the potatoes and transfer them to a mixing bowl.
  4. 4Toss the potatoes in the bowl to rough up their surface and create a mashed-like texture, increasing the surface area for maximum crispiness.
  5. 5Add grated Parmesan cheese and butter to the potatoes, and toss to coat them evenly.
  6. 6Lay the potatoes out on a parchment-lined baking sheet, making sure they are spaced out with minimal touching to allow hot oven air to hit as much surface as possible.
  7. 7Bake the potatoes in an oven at 425°F (with convection on) for approximately 20 minutes, or until golden and crispy.
  8. 8On medium heat, sweat the minced garlic in neutral oil for 20 seconds.
  9. 9Add paprika and gochugaru to the oil and coat evenly for 20 seconds.
  10. 10Add tomato paste, mix evenly, and cook out the tomato sauce, moving frequently to prevent burning.
  11. 11Add water, incorporating it evenly into the sauce.
  12. 12Season the sauce with salt to taste.
  13. 13Remove the sauce from heat and allow it to cool to room temperature.
  14. 14Once cooled, add apple cider vinegar and mayo, then mix thoroughly.
  15. 15Serve the crispy potatoes 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

potladlewooden spoonmagnifying glassknifestrainermixing bowlmicroplanebaking sheetparchment paperoventongs

Tips

  • Baking soda is alkaline which breaks down pectin, increasing surface area for crispiness.
  • Tossing the boiled potatoes in a bowl roughens the surface and creates a mashed-like texture, further increasing surface area for crispiness.
  • Lay potatoes out on a baking sheet with minimal touching to ensure hot oven air hits as much surface as possible for even crisping.
  • Convection oven circulates hot air better for crispier results.
  • Yukon gold potatoes or russets work well for this recipe.
  • The bravas sauce is a non-traditional spin using Korean gochugaru for mild, sweet, and smoky heat, which can be adjusted with more chili flakes or powder.
Super Crispy Potatoes + Bravas Sauce | Clip Recipe