Anima's Famous Bravas Potatoes
Anima's Famous Bravas Potatoes
Ingredients
For the Layered Potatoes
- 3 pounds Russet potatoes, peeled
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
For Frying and Garnish
- 8 cups neutral oil, such as canola, vegetable, or peanut oil, for deep frying
- 1/2 teaspoon kosher salt, or to taste
- 2 tablespoons fresh chives, finely chopped
For Serving
- 1 cup Brava sauce, store-bought or homemade
Instructions
- 1
Prepare the potatoes: Using a meat slicer or a very sharp knife/mandoline, thinly slice the peeled Russet potatoes into uniform, translucent rounds, about 1/16-inch thick. Place the sliced potatoes in a large bowl and cover with cold water. Rinse thoroughly, changing the water several times, until the water runs clear. This removes excess starch and helps prevent sticking. Drain well and pat the slices completely dry with kitchen towels.
⏱️ 15 min
- 2
Layer the potatoes: Line a large baking sheet (approximately 13x18 inches) with parchment paper, leaving an overhang on the sides. Arrange the dried potato slices in overlapping layers on the parchment paper, forming a dense, rectangular block. Meticulously stack 11 layers of potato slices, ensuring each layer is evenly distributed and tightly packed.
⏱️ 15 min
- 3
Season and prepare for baking: Preheat your oven to 375°F. Generously season the layered potato block with 1 teaspoon of kosher salt, ensuring even coverage. Drizzle the 2 tablespoons of olive oil over the top of the potato block.
⏱️ 5 min•🌡️ 375
- 4
Bake under pressure: Cover the seasoned potato block with another sheet of parchment paper. Place a second baking sheet directly on top of the parchment paper, then weigh it down with several heavy, oven-safe weights (such as cast iron pans or foil-wrapped bricks). Transfer the weighted assembly to the preheated oven and bake for 1 1/2 hours. This slow baking under pressure will cook the potatoes thoroughly and fuse the individual layers into a solid, cohesive block.
⏱️ 90 min•🌡️ 375
- 5
Cool and cut: Carefully remove the potato block from the oven and remove the weights and top baking sheet. Allow the potato block to cool slightly on the baking sheet for about 15-20 minutes. Once slightly cooled, carefully transfer the 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, approximately 1/2 inch wide and 3-4 inches long.
⏱️ 25 min
- 6
Deep fry the potatoes: In a deep fryer or a large heavy-bottomed pot, heat the 8 cups of neutral oil to 350°F. Working in batches to avoid overcrowding, carefully lower the potato sticks into the hot oil. Fry for 4-6 minutes per batch, or until they achieve a perfect golden-brown color and a crispy exterior. Use a slotted spoon or spider to remove the fried potatoes from the oil and transfer them to a cooling rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 7
Final seasoning and garnish: Immediately after frying, season the hot Bravas Potatoes with 1/2 teaspoon of kosher salt (or to taste). Transfer them to a serving dish or metal cups. Garnish generously with the finely chopped fresh chives.
⏱️ 5 min
- 8
Serve: Serve the Anima's Famous Bravas Potatoes hot, with the Brava sauce on the side for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Anima's Famous Bravas Potatoes
Ingredients
For the Layered Potatoes
- 3 pounds Russet potatoes, peeled
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
For Frying and Garnish
- 8 cups neutral oil, such as canola, vegetable, or peanut oil, for deep frying
- 1/2 teaspoon kosher salt, or to taste
- 2 tablespoons fresh chives, finely chopped
For Serving
- 1 cup Brava sauce, store-bought or homemade
Instructions
- 1
Prepare the potatoes: Using a meat slicer or a very sharp knife/mandoline, thinly slice the peeled Russet potatoes into uniform, translucent rounds, about 1/16-inch thick. Place the sliced potatoes in a large bowl and cover with cold water. Rinse thoroughly, changing the water several times, until the water runs clear. This removes excess starch and helps prevent sticking. Drain well and pat the slices completely dry with kitchen towels.
⏱️ 15 min - 2
Layer the potatoes: Line a large baking sheet (approximately 13x18 inches) with parchment paper, leaving an overhang on the sides. Arrange the dried potato slices in overlapping layers on the parchment paper, forming a dense, rectangular block. Meticulously stack 11 layers of potato slices, ensuring each layer is evenly distributed and tightly packed.
⏱️ 15 min - 3
Season and prepare for baking: Preheat your oven to 375°F. Generously season the layered potato block with 1 teaspoon of kosher salt, ensuring even coverage. Drizzle the 2 tablespoons of olive oil over the top of the potato block.
⏱️ 5 min•🌡️ 375 - 4
Bake under pressure: Cover the seasoned potato block with another sheet of parchment paper. Place a second baking sheet directly on top of the parchment paper, then weigh it down with several heavy, oven-safe weights (such as cast iron pans or foil-wrapped bricks). Transfer the weighted assembly to the preheated oven and bake for 1 1/2 hours. This slow baking under pressure will cook the potatoes thoroughly and fuse the individual layers into a solid, cohesive block.
⏱️ 90 min•🌡️ 375 - 5
Cool and cut: Carefully remove the potato block from the oven and remove the weights and top baking sheet. Allow the potato block to cool slightly on the baking sheet for about 15-20 minutes. Once slightly cooled, carefully transfer the 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, approximately 1/2 inch wide and 3-4 inches long.
⏱️ 25 min - 6
Deep fry the potatoes: In a deep fryer or a large heavy-bottomed pot, heat the 8 cups of neutral oil to 350°F. Working in batches to avoid overcrowding, carefully lower the potato sticks into the hot oil. Fry for 4-6 minutes per batch, or until they achieve a perfect golden-brown color and a crispy exterior. Use a slotted spoon or spider to remove the fried potatoes from the oil and transfer them to a cooling rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 7
Final seasoning and garnish: Immediately after frying, season the hot Bravas Potatoes with 1/2 teaspoon of kosher salt (or to taste). Transfer them to a serving dish or metal cups. Garnish generously with the finely chopped fresh chives.
⏱️ 5 min - 8
Serve: Serve the Anima's Famous Bravas Potatoes hot, with the Brava sauce on the side for dipping.