This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” -A. A. Milne
Patatas Bravas is a staple of Spanish Tapas menus worldwide. Generally the potatoes are deep fried, but in my experience the better tapas bars oven roast the potatoes, sometimes in smaller batches. Traditionally these are served with Romesco Sauce, or try this Roasted Garlic Alioli.
This technique of precooking the potatoes in the water
with the baking powder works wonders. The baking powder contains some
cornstarch along with both baking soda and either sodium acid pyrophosphate or
sodium aluminum sulfate. These three create a coating on the outside of the
potato that helps them crisp better and is definitely worth taking the extra
step. It adds a bit of sodium to the potatoes. While I am not certain exactly
how much will be in the cooked potatoes for the purposes of the nutrition facts,
my estimate is no more than 1/4 of the amount actually used in the recipe.
Servings: 2 | Serving Size: 6 ounces
Cooking time: 60 minutes
This recipe can easily be multiplied but does not keep well. Serve with Romesco Sauce or Smoked Romesco Sauce or Roasted Garlic Alioli.
|12 ounces||Yukon gold or other small waxy potato|
|1 tsp.||baking powder|
|2 tsp.||olive oil|
Place the water in a large sauce pan over high heat.
While the water is coming to a boil, peel and cut the potatoes into chunks about 3/4 inch by 3/4 inch.
When the water begins to boil, reduce the heat to a simmer and add the baking powder while stirring gently. The water will foam slightly.
Add the potatoes and stir gently.
Let the potatoes cook for 10 minutes.
Remove the potatoes to a pan or plate lined with paper towels and let the potatoes cool.
Place a large cookie sheet (preferably non-stick) in the oven.
Preheat the oven to 400°F.
When the oven is hot, add the olive oil to the cookie sheet and then the potatoes.
Toss to coat well and then roast for 30 minutes. Shake the pan every 10 minutes.
Serve immediately topped with the salt.
Serving size: 6 ounces potatoes
Amount Per Serving
|Calories 170||Calories from Fat 23|
|% Daily Value|
|Total Fat 2.5g||3%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 1.5g|
|Trans Fat 0g|
|Total Carbohydrates 34g||12%|
|Dietary Fiber 3g||12%|
|Vitamin A 0%||Vitamin C 14%|
|Calcium 6%||Iron 4%|
|Vitamin K 5mcg||Potassium 600mg|