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Crispy Papas Bravas

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Oven roasted potatoes with garlic and rosemary duck fat seasoning and chipotle mayo dipping sauce

Ingredients

Scale
  • 2 pounds russet potatoes – peeled and cut into bite-size chunks
  • 2 TBL sea salt + 1 tsp divided
  • 1/2 tsp baking soda
  • 6 TBL duck fat
  • 2 sprigs fresh rosemary leaves – chopped
  • 3 medium garlic cloves – seriously minced
  • 1/2 tsp fresh and finely ground black pepper
  • 1/4 cup fresh parsley leaves – minced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 chipotle chilies in adobo sauce
  • 1 TBL adobo sauce

Instructions

Chipotle Aioli

  1. Place the mayo, sour cream, chipotle peppers and adobo sauce in a food processor and combine until you have a smooth sauce

Crispy Papas Bravas

  1. Place an oven rack in the center and pre-heat a convection oven to 400 degrees
  2. Heat 2 quarts water in a large pot over high heat until it reaches a rolling boil. Add 2 tablespoons of sea salt, baking soda, potatoes and stir. When it returns to a boil, reduce to a high simmer and cook until there is little resistance when inserting a knife into a potato chunk, about 10-12 minutes..
  3. While boiling the potatoes, combine the duck fat with the rosemary, garlic and a few grinds of black pepper in a wok or small saucepan over medium heat. Cook, swirling the pan constantly, until the garlic begins to turn golden, about 3 minutes. Immediately remove from heat and strain through a fine mesh strainer into a bowl. Reserve the garlic and rosemary separately.
  4. When potatoes are cooked, pour off the water carefully and let them rest in the pot for 30 seconds or so to allow excess moisture to evaporate.
  5. Transfer them to a large bowl. season with half the salt and pepper and drizzle the infused duck fat over them while vigorously tossing and shaking them until a thick layer of mashed-potato slurry has built up on the potato chunks.
  6. Spread the potatoes evenly on a baking sheet and separate them so they do not touch. Place in the oven and roast for 20 minutes.
  7. Remove from the oven and turn them over with your fingers using a thin spatula to dislodge any stuck pieces.
  8. Return to the oven and continue roasting until they are browned and crisp all over, about 30 more minutes.
  9. Remove them from the oven, place them back n a large bowl, add the reserved garlic and rosemary with the minced parsley. Toss to coat and season with the remaining salt and pepper.
  10. Serve immediately with the chipotle aioli on the side for dipping.

 

Find it online: https://www.cooksavorcelebrate.com/crispy-papas-bravas/