SUPER CRISPY POTATOES + BRAVAS SAUCE

Serves 1
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Directions

  1. 1Boil yellow potatoes in water with salt and a little baking soda until tender enough to pierce with a knife easily (about eight minutes).
  2. 2Boil yellow potatoes in water with salt and a little baking soda until tender enough to pierce with a knife easily (about eight minutes).
  3. 3Boil yellow potatoes in water with salt and a little baking soda until tender enough to pierce with a knife easily (about eight minutes).
  4. 4Strain the boiled potatoes and transfer them to a mixing bowl.
  5. 5Strain the boiled potatoes and transfer them to a mixing bowl.
  6. 6Strain the boiled potatoes and transfer them to a mixing bowl.
  7. 7Toss the potatoes in the bowl to rough up their surface and create a mashed-like texture.
  8. 8Toss the potatoes in the bowl to rough up their surface and create a mashed-like texture.
  9. 9Toss the potatoes in the bowl to rough up their surface and create a mashed-like texture.
  10. 10Add Parmesan cheese and butter to the potatoes and toss to coat them evenly.
  11. 11Add Parmesan cheese and butter to the potatoes and toss to coat them evenly.
  12. 12Add Parmesan cheese and butter to the potatoes and toss to coat them evenly.
  13. 13Lay the coated potatoes out on a parchment-lined baking sheet, ensuring they are spaced out with minimal touching.
  14. 14Lay the coated potatoes out on a parchment-lined baking sheet, ensuring they are spaced out with minimal touching.
  15. 15Lay the coated potatoes out on a parchment-lined baking sheet, ensuring they are spaced out with minimal touching.
  16. 16Bake in the air fryer or oven until perfectly golden and crispy.
  17. 17Bake in the air fryer or oven until perfectly golden and crispy.
  18. 18Bake in the air fryer or oven until perfectly golden and crispy.
  19. 19For the Patatas Bravas sauce, on medium heat, sweat the minced garlic in neutral oil for 20 seconds.
  20. 20For the Patatas Bravas sauce, on medium heat, sweat the minced garlic in neutral oil for 20 seconds.
  21. 21For the Patatas Bravas sauce, on medium heat, sweat the minced garlic in neutral oil for 20 seconds.
  22. 22Add paprika and gochugaru and coat evenly into the oil for 20 seconds.
  23. 23Add paprika and gochugaru and coat evenly into the oil for 20 seconds.
  24. 24Add paprika and gochugaru and coat evenly into the oil for 20 seconds.
  25. 25Add tomato paste, mix evenly, and cook out the tomato sauce, moving frequently to prevent burning.
  26. 26Add tomato paste, mix evenly, and cook out the tomato sauce, moving frequently to prevent burning.
  27. 27Add tomato paste, mix evenly, and cook out the tomato sauce, moving frequently to prevent burning.
  28. 28Add water and incorporate evenly into the sauce.
  29. 29Add water and incorporate evenly into the sauce.
  30. 30Add water and incorporate evenly into the sauce.
  31. 31Season with salt.
  32. 32Season with salt.
  33. 33Season with salt.
  34. 34Remove from heat and cool to room temperature.
  35. 35Remove from heat and cool to room temperature.
  36. 36Remove from heat and cool to room temperature.
  37. 37Once cooled, add apple cider vinegar and mayo, and mix thoroughly.
  38. 38Once cooled, add apple cider vinegar and mayo, and mix thoroughly.
  39. 39Once cooled, add apple cider vinegar and mayo, and mix thoroughly.

Ingredients

  • yellow potatoes
  • yellow potatoes
  • yellow potatoes
  • water
  • water
  • water
  • salt
  • salt
  • salt
  • baking soda
  • baking soda
  • baking soda
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • butter
  • butter
  • butter
  • 1.5 tbsp neutral oil
  • 1.5 tbsp neutral oil
  • 1.5 tbsp neutral oil
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1 tsp sweet smoked paprika
  • 1 tsp sweet smoked paprika
  • 1 tsp sweet smoked paprika
  • 1 tsp gochugaru (korean chilli powder)
  • 1 tsp gochugaru (korean chilli powder)
  • 1 tsp gochugaru (korean chilli powder)
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 3 oz water
  • 3 oz water
  • 3 oz water
  • dollup mayo
  • dollup mayo
  • dollup mayo
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp apple cider vinegar
  • 1 tsp apple cider vinegar
  • 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).