Brava Potatoes
Brava Potatoes
Ingredients
For the Brava Potatoes
- 4 large russet potatoes, peeled and cut into 1/2-inch by 1/2-inch by 3-4-inch sticks
- 6 cups vegetable oil, for deep frying
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh chives, finely chopped, for garnish
For the Smoky Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the potatoes: After peeling, cut the large russet potatoes into uniform rectangular sticks, approximately 1/2 inch thick and 3-4 inches long. Rinse the cut potatoes thoroughly under cold water to remove excess starch, then drain well.
⏱️ 5 min
- 2
Blanch the potatoes: Place the rinsed potato sticks in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook for 5-7 minutes, or until the potatoes are slightly tender but still firm enough to hold their shape. Drain the potatoes completely and spread them in a single layer on a baking sheet lined with paper towels. Allow them to dry completely, which is crucial for crispiness. This can take 10-15 minutes.
⏱️ 15 min
- 3
Make the smoky aioli: While the potatoes are drying, combine the mayonnaise, minced garlic, smoked paprika, cayenne pepper, fresh lemon juice, kosher salt, and black pepper in a small bowl. Whisk until all ingredients are well combined and the aioli is smooth. Taste and adjust seasoning as needed. Cover the bowl and refrigerate until ready to serve.
⏱️ 5 min
- 4
First fry: Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot (like a Dutch oven) to 300°F. Carefully add the dried potato sticks in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until the potatoes are pale golden and cooked through. Remove the potatoes with a slotted spoon or spider and transfer them to a wire rack set over paper towels to drain.
⏱️ 8 min•🌡️ 300
- 5
Second fry: Increase the oil temperature to 375°F. Once the oil is at temperature, return the par-fried potatoes to the hot oil in batches. Fry for another 3-5 minutes, or until the potatoes are deeply golden brown and perfectly crispy. Remove from the oil and place back on the wire rack to drain any excess oil.
⏱️ 7 min•🌡️ 375
- 6
Season and serve: Immediately transfer the hot, crispy potatoes to a large bowl. Sprinkle with the remaining kosher salt and smoked paprika. Gently toss to ensure all potatoes are evenly coated. Arrange the Brava potatoes upright in a serving cup or bowl. Garnish generously with finely chopped fresh chives. Serve immediately with the chilled smoky aioli on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brava Potatoes
Ingredients
For the Brava Potatoes
- 4 large russet potatoes, peeled and cut into 1/2-inch by 1/2-inch by 3-4-inch sticks
- 6 cups vegetable oil, for deep frying
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh chives, finely chopped, for garnish
For the Smoky Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the potatoes: After peeling, cut the large russet potatoes into uniform rectangular sticks, approximately 1/2 inch thick and 3-4 inches long. Rinse the cut potatoes thoroughly under cold water to remove excess starch, then drain well.
⏱️ 5 min - 2
Blanch the potatoes: Place the rinsed potato sticks in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook for 5-7 minutes, or until the potatoes are slightly tender but still firm enough to hold their shape. Drain the potatoes completely and spread them in a single layer on a baking sheet lined with paper towels. Allow them to dry completely, which is crucial for crispiness. This can take 10-15 minutes.
⏱️ 15 min - 3
Make the smoky aioli: While the potatoes are drying, combine the mayonnaise, minced garlic, smoked paprika, cayenne pepper, fresh lemon juice, kosher salt, and black pepper in a small bowl. Whisk until all ingredients are well combined and the aioli is smooth. Taste and adjust seasoning as needed. Cover the bowl and refrigerate until ready to serve.
⏱️ 5 min - 4
First fry: Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot (like a Dutch oven) to 300°F. Carefully add the dried potato sticks in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until the potatoes are pale golden and cooked through. Remove the potatoes with a slotted spoon or spider and transfer them to a wire rack set over paper towels to drain.
⏱️ 8 min•🌡️ 300 - 5
Second fry: Increase the oil temperature to 375°F. Once the oil is at temperature, return the par-fried potatoes to the hot oil in batches. Fry for another 3-5 minutes, or until the potatoes are deeply golden brown and perfectly crispy. Remove from the oil and place back on the wire rack to drain any excess oil.
⏱️ 7 min•🌡️ 375 - 6
Season and serve: Immediately transfer the hot, crispy potatoes to a large bowl. Sprinkle with the remaining kosher salt and smoked paprika. Gently toss to ensure all potatoes are evenly coated. Arrange the Brava potatoes upright in a serving cup or bowl. Garnish generously with finely chopped fresh chives. Serve immediately with the chilled smoky aioli on the side for dipping.
⏱️ 5 min