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Great homemade coffee with James Hoffmann.
These potatoes are creamy, crunchy and doused with a smoky paprika sauce
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
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