Peppery Bravas Potatoes Red Or Yukon Wedges Recipes
CHEF JOHN'S PATATAS BRAVAS
These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
- Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
- Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
- Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
- Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.
Nutrition Facts : Calories 678 calories, Carbohydrate 43.3 g, Cholesterol 20.9 mg, Fat 55.3 g, Fiber 5.8 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 3885.4 mg, Sugar 2.7 g
PEPPERY BRAVAS POTATOES (RED OR YUKON WEDGES)
This recipe was found in my Cuisine At Home magazine. These spicy little things are addictive! Once you take a bite, your mouth will be begging for more :)
Provided by Dine Dish
Categories Potato
Time 1h
Yield 2 lbs
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees Combine oil, garlic, pepper flakes and salt in a large bowl; add potatoes and toss to coat.
- Spread potatoes on a baking sheet in a single layer; Cover with foil and roast for 15 minutes to steam.
- Remove foil and continue to roast potatoes an additional 30 minutes or until tender and brown, stiring once or twice.
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- Soak quartered potatoes in very hot water for 10-15 minutes. In the meantime, preheat oven to 450 degrees F (232 C).
- Once potatoes are soaked, dry thoroughly and then add to a baking sheet with 1-2 Tbsp olive oil and a generous sprinkling of sea salt and garlic powder. Toss to coat.
- Bake for 20-25 minutes or until golden brown and cooked through, stirring/tossing once. Test by spearing a potato with a toothpick – it should be easy to pierce and remove.
- While the potatoes are baking, prepare your spicy tomato sauce. Heat 1 Tbsp olive oil in a large skillet over medium-low heat. Add onion and garlic and salt and stir. Cook for 7-8 minutes to slowly “sweat” until the mixture becomes translucent and very fragrant. If it begins brown, turn down the heat to low and stir frequently.
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- Cut 2 yukon gold potatoes into 1/2-inch pieces, add the cut potatoes into a large bowl, drizzle in a generous tablespoon of extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper and make sure all the potatoes are in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
- To make the garlic aioli, add 2 cloves minced garlic into a mortar and season with sea salt, using a pestle pound down on the garlic until you form a paste, then add in 1 egg yolk at room temperature and 1/2 tsp lemon juice, start mixing the ingredients together in a circular motion, at the same time and start slowy pouring in 1/2 cup extra virgin olive oil, the secret here is to pour the olive oil very slowly while you continue to mix the ingredients together in a circular motion, once all the olive oil has been incorporated and you end up with a creamy aioli, season to taste and set aside
- Heat a fry pan with a medium heat and add in 2 tablespoons of extra virgin olive oil, after 2 minutes add in 1/2 red bell pepper that´s been cut into 2-inch long strips by a 1/4-inch thick and 1 small onion that´s been thinly sliced, mix the vegetables around with the olive oil, after 7 to 8 minutes and the onions are developing a light golden color and the bell peppers are soft and tender, add in a generous 1/2 teaspoon of sweet smoked paprika, 1/2 teaspoon hot smoked paprika and season with sea salt & black pepper, mix together until well combined and turn off the heat in the pan
- After roasting the potatoes between 22 to 25 minutes, they should be perfectly cooked through, remove from the oven and transfer the potatoes into the pan with the vegetables, gently mix together until well combined, transfer to a serving dish, add a dollop of the garlic aioli on top and sprinkle with freshly chopped parsley, enjoy!
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