Patatas Bravas

These are the patatas bravas we had in Barcelona!

Ingredients: yields 4-6 servings

1.5-2 lbs Yukon gold potatoes, peeled and cut to bite-sized cubes

1 tsp baking soda

Salt

Olive oil

For best results, do this the day (or a few hours) before. After potatoes are cubed, soak in sold water for a few minutes while you bring a pot of water to a boil. Line a cookie sheet with paper towels. Once the water reaches a boil, add the baking soda and a generous pinch of salt. *the baking soda will roughen up the edges of the potatoes which will help give them the classic crispy, crunchy exterior* Drain potatoes and add to the pot and boil for 5-6 minutes. *I sometimes wait for the water to return to a boil after adding the cold potatoes. We’re only trying to parboil the potatoes* Drain potatoes and place on lined sheet. Keep in the fridge until ready for next steps. *you don’t have to keep them in the fridge, you can just jump into the next step, but allowing them to rest helps make the inside of the potatoes even creamier*

Preheat oven to 425F and line a cookie sheet with a silpat or foil. Toss potatoes in a bit of olive oil and salt to taste. Once preheated, roast potatoes for about 30 minutes, stirring them up halfway through. Once golden and crisp, remove and serve with a classic salsa bravas and garlic mayo.