55 minutes
A tantalizing Spanish dish featuring oven-roasted crispy potatoes served with spicy salsa brava and creamy allioli.
Yellow-Fleshed Potatoes Or Russet Potatoes, peeled and chopped
0 lb
Kosher Salt, to sprinkle
teaspoons
Extra Virgin Olive Oil, divided
0.25 fluid ounces
Garlic Clove, unpeeled, whole head
each
tablespoons
tablespoons
Pimentón (Sweet Paprika)
teaspoons
Pimentón (Hot Paprika)
teaspoons
cups
tablespoons
each
to taste
1. Prep and Toss Potatoes
Peel the potatoes and chop them into 1.5-inch chunks. In a large bowl, toss the potatoes with kosher salt and extra-virgin olive oil, and add a head's worth of unpeeled garlic cloves.
2. Roast the Potatoes
Preheat the oven to 450 degrees F. Arrange the potatoes in a single layer in a cast-iron skillet or roasting pan, adding more olive oil if needed. Roast at 450 degrees F for 15-20 minutes, flip, then continue at 400 degrees F for another 15-20 minutes until golden and crisp.
3. Prepare Salsa Brava
In a small saucepan, warm two tablespoons of olive oil and cook the minced garlic until fragrant. Whisk in all-purpose flour, tomato paste, both types of pimentón, chicken broth or water, and sherry vinegar. Simmer until thickened into a sauce.
4. Make Allioli
Whisk egg yolks with pounded or finely minced garlic. Slowly stream in olive oil while whisking to emulsify into a thick, creamy sauce. Season with salt and black pepper to taste.
5. Serve
Drain the roasted potatoes on paper towels. Transfer to a serving dish and serve hot with the salsa brava and allioli on the side for dipping.
Toss the potatoes with a good quality olive oil, season generously with salt, and spread them in an even layer on a preheated baking sheet.
Boil potato chunks in salted water until a fork can pierce the surface easily but the potatoes are still firm, about 5-7 minutes.
For depth, sauté onions and garlic, add smoked paprika, cayenne, tomatoes, and consider a splash of Sherry vinegar.
After parboiling and draining, toss the potatoes to roughen their surfaces for more crispiness.
Start with a hot sheet in the oven to enhance browning and crispness.
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