Healthy Patatas Bravas [Roasted, Sauteed, Air Fried]
User Reviews
5
Healthy Patatas Bravas [Roasted, Sauteed, Air Fried]
Description
The recipe begins by peeling and cutting russet potatoes into bite-sized pieces, which are boiled briefly until just tender to remove excess starch. After draining, the potatoes are salted and tossed with olive oil before roasting at 425°F on a baking sheet, allowing edges to crisp over 40-50 minutes with occasional turning. This method yields a golden-brown, crunchy exterior contrasted by a soft interior. While the potatoes roast, the bravas sauce is prepared by mixing ketchup, sriracha, and smoked paprika, providing a smoky, tangy, and moderately spicy dip.
This preparation produces potatoes with a crisp texture and a spicy-sweet sauce that both balance each other. The routine of parboiling and tossing with salt and oil encourages maximum crispness. The potatoes can be roasted, sautéed, or air-fried using this technique for versatile cooking methods.
Tips include avoiding overcrowding the potatoes on the baking sheet to prevent steaming, boosting crispiness by boiling with baking soda, and ensuring the potatoes are dry before oiling. Adjusting the sauce ingredients lets you control the heat and flavor profile to your liking.
Ingredients
- 2 medium russet potato
- 1 ½ teaspoons kosher salt
- 2 tablespoons olive oil
- 3 tablespoons ketchup
- 1 tablespoon sriracha or to taste
- ¼ teaspoon pimentón Spanish smoked paprika), optional
Instructions
- Preheat the oven to 425 degrees. Peel the potatoes, and cut into bite-sized pieces. Put the potatoes in a pot, add cold water to cover, and swirl the potatoes around with your hand to remove excess starch. Drain, then cover the potatoes with cold water, cover, put on the stove, and bring to a boil over high heat. Remove the cover, turn the heat down to medium high, and boil the potatoes until just barely tender, 5-8 minutes.
- Drain the potatoes in a colander. Add the kosher salt, and toss with the salt. Transfer the potatoes to a bowl, add the olive oil, and toss to coat. Put the potatoes on a baking sheet (I lined mine with a Silpat so they didn't stick, but you could use parchment paper, or nothing). Put in the oven, and roast, turning and tossing occasionally, until crispy and golden brown, around 40-50 minutes.
- Meanwhile, make the bravas sauce: put the ketchup, sriracha, and pimentón (if using) in a small bowl, and stir to combine.
- When the potatoes are done, transfer them to a platter, add a little kosher salt, and serve with the bravas sauce on the side, or drizzled over the top.
Notes
- Do not overcrowd potatoes while roasting to ensure crispiness instead of steaming.
- Boiling potatoes with baking soda helps create crispier edges by drawing starch to the surface.
- Dry potatoes thoroughly before oiling to prevent steaming during cooking.
- Adjust the proportions of ketchup, sriracha, and paprika in the bravas sauce to control spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 2131mg | 89% |
| Potassium | 967mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 18mg | 20% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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