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Patatas Bravas
Patatas bravas is a popular Spanish tapa, and for good reason. Potatoes fried until perfectly crisp and served piping hot with alioli (the Spanish version of aioli) and a smoked paprika sauce (called bravas sauce) have universal appeal. To avoid having to fry the potatoes—the classic preparation—we first parcook chunked russets in the microwave, then coat them with cornstarch and finish them on a well-oiled baking sheet in a hot oven. This technique delivers fluffy-creamy interiors and ultracrisp exteriors without the hassle and mess of deep-frying.
6
Servings
Tip
Don’t use lower-starch potatoes. To get the correct browning and crispness, it’s important to use high-starch russet potatoes. Also, don’t cut the potatoes into small pieces. Largish two-bite chunks can roast long enough to achieve deep browning without overcooking on the inside.
1¾ hours
40 minutes active
For the potatoes:
-
⅓
cup plus 1 tablespoon extra-virgin oil
Directions
-
01To make the potatoes, heat the oven to 450°F with a rack in the middle position. Pour ⅓ cup oil onto a rimmed baking sheet and tilt to coat; set aside. In a large microwave-safe bowl, combine the potatoes and ¼ cup water. Cover loosely and microwave on high until just shy of tender, about 8 minutes, stirring once about halfway through.
Reviews
September 14, 2022
These are perfection!
Wouldn’t change a thing.
Silly us! We didn't read the comments and decided to half the recipe since there are only two of us. What a shame. Make this as is if there are 1 or more of you. Double it if more than 3. The idea of velveting the potatoes is genius. You'll want to just eat them straight out of the oven with just a little sea salt before adding either of the sauces. Y'all. This is a keeper.
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Fantastic! I halved the recipe for my husband and I figuring some leftovers. As the article in the magazine says, they are addictive, and we are every last one. Made precisely as written. Definitely a keeper. We enjoyed our Manhattan's with this instead of sipping on Sweet Vermouth :) Delicious. Thank you!