There’s this little local cafe called Gasolina that serves up some delish Spanish dishes from a tiny kitchen. You sit at a small bistro table on the sidewalk of bustling Ventura Boulevard, sipping a cappuccino to the hum of traffic. It’s a weird kind of zen, but their patatas bravas are BOMB!
I have to say, I love patatas bravas in a serious way. They are so very crisp, salty, and savory with just the right amount of heat. Perfection! The Food Artist and I have this fool-proof patatas bravas recipe for you all so you can enjoy the awesomeness of patatas bravas in your own home!
The base for this dish is just insanely crispy roasted potatoes, so this recipe is enormously versatile. Whenever you want crispy roasted potatoes or home fries you can turn to this method. They taste just like they’re fried but they’re not! Way too Good!
You can even just make the base potatoes and eat your heart out!
- 2 tablespoons Kosher salt
- 1 teaspoon baking soda
- 4 pounds Yukon Gold potatoes, cut into quarters
- 5 tablespoons extra-virgin olive oil
- Freshly ground black pepper and salt to taste
- Small bunch of chives or parsley leaves minced for garnish
- 2 Tablespoons regular, vegan or whole30 mayonnaise
- 2–3 dashes hot sauce, to taste
- 1 teaspoon sweet paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 2 tablespoons lime juice water
- 2 tablespoons water
- Preheat oven to 450°F
- Heat 4 quarts water in a large pot over high heat until boiling. Add kosher salt, baking soda and potatoes and simmer for about 10 minutes until potatoes are fork tender. Drain and transfer to a large bowl.
- Drizzle potatoes with olive oil and season to taste with a generous amount of salt and pepper. Toss vigorously to coat.
- Transfer potatoes to a large rimmed baking sheet coated with olive oil. Roast for 45 minutes, turning halfway through until potatoes are deep brown and crispy. Sprinkle with herbs and serve.
- Roast potatoes as instructed above.
- In a small mixing bowl, whisk together, mayonnaise, hot sauce, paprika, garlic powder, salt, lime juice and water.
- Drizzle the mixture over cooked potatoes and sprinkle with chopped parsley or chives.
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