SUPER CRISPY POTATOES + BRAVAS SAUCE
Serves 1
Directions
- 1Boil yellow potatoes in water with salt and a little baking soda until tender enough to pierce with a knife easily (about eight minutes).
- 2Strain the boiled potatoes and transfer them to a mixing bowl.
- 3Toss the potatoes in the bowl to rough up their surface and create a mashed-like texture.
- 4Add Parmesan cheese and butter to the potatoes and toss to coat them evenly.
- 5Lay the coated potatoes out on a parchment-lined baking sheet, ensuring they are spaced out with minimal touching.
- 6Bake in the air fryer or oven until perfectly golden and crispy.
- 7For the Patatas Bravas sauce, on medium heat, sweat the minced garlic in neutral oil for 20 seconds.
- 8Add paprika and gochugaru and coat evenly into the oil for 20 seconds.
- 9Add tomato paste, mix evenly, and cook out the tomato sauce, moving frequently to prevent burning.
- 10Add water and incorporate evenly into the sauce.
- 11Season with salt.
- 12Remove from heat and cool to room temperature.
- 13Once cooled, add apple cider vinegar and mayo, and mix thoroughly.
Ingredients
- yellow potatoes
- water
- salt
- baking soda
- Parmesan cheese
- butter
- 1.5 tbsp neutral oil
- 3 cloves garlic, minced
- 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
mixing bowlparchment-lined baking sheetovenair fryer
Tips
- Baking soda breaks down pectin in potatoes, creating rougher surfaces for crispiness.
- Tossing boiled potatoes roughs up the surface further for maximum crispiness.
- Space out potatoes on the baking sheet for even crisping.
- Bake in the oven at 425°F (convection on).
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