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Let's Cook - Chef Billy Parisi

Patatas Bravas Recipe

Patatas Bravas is a Spanish tapa that smothers crispy, golden potato wedges in bravas sauce and creamy garlic aioli. I make this as an elevated potato side dish or when craving a fun snack. And if I want to turn it into a meal, I just add thinly sliced steak on top, and on the table in under an hour.
Servings: 4
Prep Time: 10 minutes
Cook Time: 55 minutes

Ingredients 

For the Potatoes:

  • 3 pounds peeled golden Yukon potatoes
  • 1 ½ teaspoons baking soda
  • 3 tablespoons of olive oil
  • coarse salt and freshly cracked pepper to taste

For the Sauces:

Instructions

  • Preheat the oven to 425° convection on or 450° fan off.
  • Slice the potatoes in half and then into 4 individual slices. Repeat until all the potatoes are cut. If you aren’t cooking this for a few hours, hold them submerged under cold water in a container so that they do not turn brown.
  • Next, season a large pot of boiling water with salt and add the baking soda.
  • Cook the potatoes for 7 to 8 minutes or just until tender. Remove the potatoes and let them sit in a colander for 3 to 4 minutes.
  • Transfer the potatoes to a large bowl, season with salt and pepper, and drizzle in 3 tablespoons of olive oil. Fold the ingredients together with a spatula. They will start to become very pasty, which is good.
  • Space out the potatoes onto a sheet tray lined with parchment paper and bake on a middle rack at 425° for 20 minutes. To ensure they are properly spread out, feel free to use two sheet trays.
  • Remove the potatoes and flip over each potato and place them back in the oven at 425° for 25 more minutes or until very browned and crispy. Set them aside.
  • While the potatoes are roasting, make the salsa bravas and aioli.
  • Serve the potatoes with the salsa bravas and aioli. Garnish with optional minced fresh parsley.

Notes

The secret to the crispiest patatas bravas starts before they even hit the oven, a little baking soda in the boiling water makes all the difference. The first time I tried it, I was amazed at how it broke down the surface of the potatoes, creating that perfect starchy coating that crisps up beautifully in the oven. Ever since then, I never skip this step, it’s my go-to trick for getting that golden, crunchy exterior every single time!
  • Boil to Perfection: I cook the potatoes until they’re fork-tender but still firm enough to hold their shape, which usually takes 7 to 8 minutes. If they overcook, they’ll turn mushy and fall apart, definitely not what I want for crispy patatas bravas.
  • Drain and Dry: After boiling, I drain the potatoes and let them sit in the colander for a few minutes. This helps remove excess moisture, so they crisp up great in the oven instead of steaming.
  • Air Fry Option: When I want a quicker, hands-off method, I pop the potato wedges in the air fryer at 400°F for 20 to 25 minutes. I make sure to shake the basket halfway through for perfectly even crispiness.
Make-Ahead: The crispy, sauce-covered potatoes are best enjoyed fresh; however, you can slice the potatoes up to 24 hours before. Submerge them in cold water and store them in the fridge until you’re ready to cook. If you need to warm the roasted potatoes, leave them in a 200°F oven for up to 30 minutes.
How to Store: Transfer the leftover roasted potatoes to an airtight container and store them in the refrigerator for up to 4 days. Alternatively, flash-freeze the potatoes on a baking sheet until solid, then cover and freeze for up to 2 months.
How to Reheat: Reheat the potatoes in a 400°F oven until hot and crispy. If reheating from frozen, bake at 425°F for 20 to 25 minutes, flipping halfway through.

Nutrition

Calories: 356kcalCarbohydrates: 59gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 0.1mgSodium: 435mgPotassium: 1433mgFiber: 7gSugar: 3gVitamin A: 8IUVitamin C: 67mgCalcium: 41mgIron: 3mg
Author: Chef Billy Parisi