Description
Crispy and flavorful Patatas Bravas are a classic Spanish tapas dish featuring golden Yukon potatoes parboiled with baking soda, then oven-roasted until perfectly crispy. Served with a spicy tomato-based salsa bravas and creamy aioli, this recipe offers a delightful combination of textures and bold flavors perfect for sharing.
Ingredients
Potatoes
- 3 pounds peeled golden Yukon potatoes
- 1 ½ teaspoons baking soda
- 3 tablespoons olive oil
- Coarse salt and freshly cracked pepper to taste
Salsa Bravas
- 1 serving of salsa bravas recipe (spicy tomato sauce)
Aioli
- 1 serving of aioli recipe (garlic mayonnaise)
Garnish
- Optional minced fresh parsley
Instructions
- Preheat the oven: Set your oven to 425°F convection or 450°F with the fan off to prepare for roasting the potatoes.
- Slice the potatoes: Cut each peeled Yukon potato in half, then into 4 slices, until all potatoes are evenly sliced. If not cooking immediately, keep the slices submerged under cold water to prevent browning.
- Boil with baking soda: Season a large pot of boiling water with salt and add the baking soda to the water. This helps create a crispy crust on the potatoes.
- Parboil potatoes: Cook the potato slices in the boiling baking soda water for 7 to 8 minutes until just tender. Drain in a colander for 3 to 4 minutes to remove excess moisture.
- Season and rough up potatoes: Transfer potatoes to a large bowl, sprinkle with salt and pepper, and drizzle olive oil. Fold gently with a spatula to rough up the surface, promoting a crispy texture when roasted.
- Arrange for roasting: Spread the potatoes evenly on a parchment-lined baking sheet. Use two trays if needed to avoid overcrowding, ensuring even crisping.
- First roast: Bake on the middle rack at 425°F for 20 minutes to begin crisping the edges.
- Flip and roast again: Remove potatoes, flip each piece over, and return to the oven for an additional 25 minutes or until deeply browned and crispy on both sides.
- Prepare sauces: While potatoes roast, make the salsa bravas and aioli according to their recipes.
- Serve: Plate the crispy potatoes alongside the salsa bravas and aioli. Garnish with minced fresh parsley if desired for a fresh, colorful touch.
Notes
- Submerging cut potatoes in cold water prevents oxidation and browning prior to cooking.
- Baking soda in boiling water helps break down the potato surface to create extra crustiness when roasted.
- Using parchment paper and spacing potatoes well ensures they roast evenly and become crispy instead of steaming.
- Adjust cooking times slightly based on your oven and potato size to achieve desired crispness.
- Salsa bravas and aioli can be prepared ahead to save time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Spanish
