I recently served up some roast potatoes as part of a catered order that would hold up being crispy upon being reheated. The customer has asked for some fries for their kids but I advised against it.
Chunks of potatoes are boiled in salted water with a bit of baking soda then they can tossed in olive oil, smoked paprika, a bit more salt and pepper. Into the oven they go and out comes these golden/copper-ish coloured potatoes that are crisp on the outside, fluffy on the inside.
Baking soda breaks down the pectin and draws the starch to the surface – making it a crispy potato.
Bravas Style Roast Potatoes
Course: Appetizer, Featured, Garlic, Potato, Recipe, Roasting, Side, Spanish, Spices, Tapas, Vegetarian4-6
servings30
minutes50
minutesIngredients
pre-heated 425F oven
6-7 medium sized potatoes, peeled
3 cloves of garlic
1 Tbsp. sea salt
1/2 tsp. baking soda
1/4 – 1/3 extra virgin olive oil
1 to 1 1/2 tsp. smoked paprika
sea salt and fresh ground pepper
- Quick Garlic Aioli
The boiled garlic
1/2 cup of mayo
squeeze of lemon juice
3 Tbsp. of olive oil
pinch of salt
some smoked paprika
Directions
- Cut your potatoes lengthwise in half then cut into two or three slanted wedges (depending on length of the potato). This method of cutting potatoes will give you some nice triangular wedges.
- Place in a pot (and garlic), cover with water, salt and baking soda. Turn the heat to medium-high and once boiling, cook for 5 minutes.
- Strain and place in a roasting pan along with the olive oil, smoked paprika. Mix the potatoes until well incorporated. Sprinkle with salt and pepper, give another gentle toss.
- Place in your preheated 425F oven and roast uncovered for about 25 minutes.
- Take the potatoes out of the oven, gently toss again and place back in the oven for another 20-25 minutes or until crisp and copper coloured.
- Remove the boiled garlic and place in a bowl and mash up with a fork.
- Add the mayo, squeeze of lemon juice, 3 Tbsp. of olive oil and pinch of salt and some smoked paprika to taste.
- Mix well, taste and adjust accents to your liking. Serve on top of your potatoes with sliced scallions.
- Serve as a side to roast or grilled meats or as appetizer/tapas.
