Bravo, Crispy Potatas Bravas! Bravo
If someone tells you they don't like potatoes, RUN! Potatoes, when prepared right are textured, sweet and satisfying. This recipe is no different. A true crowd pleaser, this Potatas Bravas recipe offers, sweet, tangy, and wow! in a single dish. The searing them stovetop, then oven finish process makes them crispy and tender inside. Drizzling 3 different sauces over just before serving is the bravo on top. This generously serves 4-6 people. Honestly, 2-3 people can finish these off, they're so good. So, prepare to make more. Don't worry, it's fast and simple.
Potatas
INGREDIENTS
4 medium Yukon Gold potatoes, cut into 6 to 8 large chunks
2 tsp course sea salt
1 1/2 tsp garlic powder
1 1/2 white pepper
1 1/2 tsp paprika (smoked preferred)
1 1/2 TBS extra virgin olive oil
INSTRUCTIONS
Pre-heat oven to 375 degrees
In a mixing bowl toss potatoes around in seasonings until evenly coated
Heat oil in a large, ovenproof skillet over medium-high heat, until wavy lines appear. Add Potatoes with space in-between.
Sear sear 2 minutes, until golden brown. Flip and sear for 1 minute. Remove from heat and place in oven. Roast for 10-12 minutes, until golden, crispy, and tender on the outside.
Bravas Sauces:
Red Sauce
INGREDIENTS
1 1/2 cup seasoned tomato sauce or marinara sauce
1 tsp honey or agave nectar
1 tsp smoked paprika (or sweet paprika, or chipotle powder)
1 tsp hot sauce
INSTRUCTIONS
Mix ingredients well. Heat in microwave for 30-40 seconds.
White Sauce
3 TBS Mayo
1 tsp salt
1 tsp
1 tsp white wine vinegar
2 tsp horseradish sauce
INSTRUCTIONS
Mix ingredients well in a small bowl.
Green Sauce
INGREDIENTS
1 handful of cilantro, chopped finely (SUB: parsley)
2 garlic cloves, finely minced
3 TBS extra virgin olive oil
2 tsp lime juice
1/2 tsp honey or agave nectar
INSTRUCTIONS
Mix ingredients well in a small bowl.
The Big Finish!
Place potatoes in a large serving bowl. Take turns drizzling white and red sauces across potatoes. Finish with a healthy drizzle of your green sauce.
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