Brava Potatoes
Brava Potatoes
Ingredients
For the Layered Potatoes
- 2 1/2 pounds russet potatoes, peeled, thinly sliced (ideally with a mandoline or meat slicer)
- kosher salt, as needed
- olive oil, as needed
For Deep Frying
- 6 cups vegetable oil, or enough to deep fry
For the Brava Sauce
- 1/2 cup mayonnaise
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Peel the russet potatoes. Using a mandoline or commercial slicer, thinly slice the potatoes into uniform rounds. Place the sliced potatoes in a large bowl of cold water to prevent browning and remove excess starch.
⏱️ 10 min
- 2
Preheat your oven to 375°F. Line a baking sheet with parchment paper, ensuring enough overhang to cover the top later. Lightly brush the parchment paper with olive oil.
⏱️ 5 min•🌡️ 375
- 3
Drain the sliced potatoes thoroughly and pat them very dry with paper towels. Arrange the potato slices in overlapping layers on the prepared baking sheet. For each of the 11 layers, sprinkle lightly with kosher salt and drizzle with a small amount of olive oil. Ensure the layers are tightly packed and uniform.
⏱️ 15 min
- 4
Once all 11 layers are complete, cover the layered potatoes with another sheet of parchment paper, then place a second baking sheet directly on top to act as a press. Bake in the preheated oven for 1 hour and 30 minutes, or until the potato block is tender and fused together.
⏱️ 90 min•🌡️ 375
- 5
While the potatoes are baking, prepare the Brava sauce. In a small bowl, whisk together the mayonnaise, tomato paste, smoked paprika, garlic powder, cayenne pepper, lemon juice, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed. Cover and refrigerate until serving.
⏱️ 5 min
- 6
Remove the potato block from the oven. Keep the top baking sheet and parchment paper on and let it cool completely at room temperature. This step is crucial for the layers to set and become firm enough to cut. Once cooled, carefully remove the top baking sheet and parchment paper.
⏱️ 30 min
- 7
Carefully transfer the cooled potato block to a cutting board. Using a sharp knife, trim the edges to create a neat rectangle. Then, cut the block into long, thick rectangular sticks, similar to thick-cut fries.
⏱️ 10 min
- 8
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Fry the potato sticks in batches, being careful not to overcrowd the pot, until they are golden brown and crispy on all sides, about 5-7 minutes per batch.
⏱️ 15 min•🌡️ 350
- 9
Using a slotted spoon, transfer the fried potato sticks to a wire rack lined with paper towels to drain excess oil. Immediately season generously with kosher salt.
⏱️ 2 min
- 10
Serve the Brava Potatoes hot, arranged upright in serving cups. Garnish with finely chopped fresh chives and serve with the chilled Brava sauce on the side, also garnished with a sprinkle of chives.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Brava Potatoes
Ingredients
For the Layered Potatoes
- 2 1/2 pounds russet potatoes, peeled, thinly sliced (ideally with a mandoline or meat slicer)
- kosher salt, as needed
- olive oil, as needed
For Deep Frying
- 6 cups vegetable oil, or enough to deep fry
For the Brava Sauce
- 1/2 cup mayonnaise
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Peel the russet potatoes. Using a mandoline or commercial slicer, thinly slice the potatoes into uniform rounds. Place the sliced potatoes in a large bowl of cold water to prevent browning and remove excess starch.
⏱️ 10 min - 2
Preheat your oven to 375°F. Line a baking sheet with parchment paper, ensuring enough overhang to cover the top later. Lightly brush the parchment paper with olive oil.
⏱️ 5 min•🌡️ 375 - 3
Drain the sliced potatoes thoroughly and pat them very dry with paper towels. Arrange the potato slices in overlapping layers on the prepared baking sheet. For each of the 11 layers, sprinkle lightly with kosher salt and drizzle with a small amount of olive oil. Ensure the layers are tightly packed and uniform.
⏱️ 15 min - 4
Once all 11 layers are complete, cover the layered potatoes with another sheet of parchment paper, then place a second baking sheet directly on top to act as a press. Bake in the preheated oven for 1 hour and 30 minutes, or until the potato block is tender and fused together.
⏱️ 90 min•🌡️ 375 - 5
While the potatoes are baking, prepare the Brava sauce. In a small bowl, whisk together the mayonnaise, tomato paste, smoked paprika, garlic powder, cayenne pepper, lemon juice, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed. Cover and refrigerate until serving.
⏱️ 5 min - 6
Remove the potato block from the oven. Keep the top baking sheet and parchment paper on and let it cool completely at room temperature. This step is crucial for the layers to set and become firm enough to cut. Once cooled, carefully remove the top baking sheet and parchment paper.
⏱️ 30 min - 7
Carefully transfer the cooled potato block to a cutting board. Using a sharp knife, trim the edges to create a neat rectangle. Then, cut the block into long, thick rectangular sticks, similar to thick-cut fries.
⏱️ 10 min - 8
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F. Fry the potato sticks in batches, being careful not to overcrowd the pot, until they are golden brown and crispy on all sides, about 5-7 minutes per batch.
⏱️ 15 min•🌡️ 350 - 9
Using a slotted spoon, transfer the fried potato sticks to a wire rack lined with paper towels to drain excess oil. Immediately season generously with kosher salt.
⏱️ 2 min - 10
Serve the Brava Potatoes hot, arranged upright in serving cups. Garnish with finely chopped fresh chives and serve with the chilled Brava sauce on the side, also garnished with a sprinkle of chives.
⏱️ 3 min