Patatas Bravas
Patatas Bravas
Melanie Richtman
Perfect Dinner Recipe
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.
