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