Patatas Bravas (or, the best crispy roasted potatoes)
Creamy on the inside and wonderfully salty and crisp on the outside, these roasted potatoes are perfect for breakfast, brunch, lunch, dinner, or any time you see fit. We like them with a quick spicy/sweet faux aioli for dipping (we’l jazz some store-bought mayo), sort of like you’d get in Spain but, you know, different. But these potatoes are honestly perfect plain, scarfed up straight off the pan. This recipe works for any amount of potatoes you care to make – I don’t really measure how many I use … I just fill my pan and call it good.Â
Ingredients
About 4 cups halved mini yellow potatoes, or any amount you like
1/4 cup olive oil (not extra virgin; seems like a lot but trust me)
3 tsp flaky sea salt, divided (or kosher is fine)
1/2 cup full fat mayonnaise
2 tsp honey mustard
1 Tbsp Sriracha or Tabasco Sauce
Instructions
Preheat your oven to 425 degrees F. Place the potatoes in a medium pot and fill with water to cover. Add 1 Tbsp of salt to the water, bring to a boil and cook for 5 minutes. Drain and transfer the potatoes to a large baking sheet.
Drizzle the potatoes with the oil and sprinkle with the remaining t tsp salt. Toss to evenly coat. Roast, flipping and tossing about halfway through, for 35 to 45 minutes, or until deeply golden brown on the cut sides. Season with a little extra salt, if needed. Serve with the aioli for dipping.
For the Aioli: In a small bowl, combine the mayo, honey mustard, and Sriracha and stir until well blended.Â