# Super Crispy Potatoes + Bravas Sauce

A recipe for super crispy potatoes and a non-traditional bravas sauce, perfect for hashes, brunch, or breakfast.

- Total time: 20 min
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- ladle
- wooden spoon
- magnifying glass
- knife
- strainer
- mixing bowl
- microplane
- baking sheet
- parchment paper
- oven
- tongs

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1BfEEVvVuL/
- Recipe page: https://www.cliprecipe.com/recipe/a33f0d3c-fd0d-4f9b-b49c-3513cc275fa2
- Extracted: 2025-10-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt