Patatas Bravas Recipe

🧂 Ingredients

• 3 pounds peeled golden Yukon potatoes
• 1 ½ teaspoons baking soda
• 3 tablespoons of olive oil
• coarse salt and freshly cracked pepper to taste
• 1 salsa bravas recipe
• 1 aioli recipe
• coarse salt and freshly cracked pepper to taste

Instructions

• 1 Preheat the oven to 425° convection on or 450° fan off.
• 2 Slice the potatoes in half and then into 4 individual slices. Repeat until all
  the potatoes are cut. If you aren’t cooking this for a few hours, hold them
  submerged under cold water in a container so that they do not turn brown.
• 3 Next, season a large pot of boiling water with salt and add the baking soda.
• 4 Cook the potatoes for 7 to 8 minutes or just until tender. Remove the potatoes
  and let them sit in a colander for 3 to 4 minutes.
• 5 Transfer the potatoes to a large bowl, season with salt and pepper, and drizzle
  in 3 tablespoons of olive oil. Fold the ingredients together with a spatula.
  They will start to become very pasty, which is good.
• 6 Space out the potatoes onto a sheet tray lined with parchment paper and bake on
  a middle rack at 425° for 20 minutes. To ensure they are properly spread out,
  feel free to use two sheet trays.
• 7 Remove the potatoes and flip over each potato and place them back in the oven at
  425° for 25 more minutes or until very browned and crispy. Set them aside.
• 8 While the potatoes are roasting, make the salsa bravas and aioli.
• 9 Serve the potatoes with the salsa bravas and aioli. Garnish with optional minced
  fresh parsley.

Nutrition Info