Patatas Bravas
Patatas Bravas
Melanie Richtman
Perfect Dinner Recipe
Products used: 4 Quart Stainless Steel Stock Pot; Bake & Roast Pan with Handles
Products used: 4 Quart Stainless Steel Stock Pot; Bake & Roast Pan with Handles
Ingredients
- 1 pound of small gold potatoes, quartered
- 1 teaspoon of baking soda
- ½ cup of mayonnaise
- 1 clove of garlic, minced
- 1 tablespoon of red wine vinegar
- 1 teaspoon of tomato paste
- ½ teaspoon of paprika
- ½ teaspoon of ground chipotle peppers
- ¼ teaspoon of cayenne pepper
- Salt and pepper to taste
- Avocado oil or olive oil
Directions
- Preheat the oven to 450 degrees fahrenheit. Bring water to a boil along with some salt in a 4 quart stainless steel stock pot.
- Once the water is boiling, add in your quartered potatoes and a teaspoon of baking soda and cook for about 10 minutes, or until fork tender.
- Once the potatoes are tender, drain, let cool for 30 seconds, and then add to a mixing bowl. Top with avocado oil, salt, and pepper as desired. Shake the potatoes until they have a fluffy “mashed potato” like texture on the outside.
- Place a thin layer of oil in your stainless steel Bake & Roast pan, and add your potatoes.
- Cook for 20 minutes, then flip the potatoes, and cook for another 20-30 minutes, or until golden brown and crispy.
- For the sauce, combine the mayonnaise, garlic, red wine vinegar, tomato paste, paprika, ground chipotle pepper, cayenne pepper, and salt to taste. If the consistency is too thick, add a splash of water to make it easier to drizzle over the potatoes.
- Once the potatoes are cooked, serve with the sauce on top and garnish with parsley.
