Brava New World
Crisped Red Potatoes with Roasted Garlic Cream and Smoky Paprika Drizzle
45 minutes
Serves 4
SideSpanishNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Spain’s classic patatas bravas gets a creamy, garlicky twist, think roasted garlic-infused potatoes, a lush milk-butter sauce, and a little paprika showmanship. Along the way, you’ll learn why blooming spices and dairy timing makes all the difference.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 450°F. Line a baking sheet with parchment paper.
- 02Toss the red potatoes with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread evenly on the baking sheet and roast for 25 minutes, flipping halfway, until browned and tender.
- 03While the potatoes roast, heat the remaining 1 tablespoon olive oil in a small skillet over medium-low heat. Add smoked paprika and stir just until fragrant, about 30 seconds. Off heat, whisk in white wine vinegar and set aside.
- 04In a small saucepan, melt the butter over medium heat. Add mashed roasted garlic and stir for 1 minute until fragrant.
- 05Sprinkle in the flour and cook, whisking constantly, for 1 minute until the mixture bubbles but doesn’t brown.
- 06Gradually whisk in the milk, then continue to cook, whisking often, until the sauce thickens to the consistency of heavy cream, 3 to 5 minutes.
- 07Season the sauce with remaining 1/2 teaspoon kosher salt and the black pepper. Remove from heat.
- 08Transfer roasted potatoes to a large skillet over medium-high heat. Pour over half the garlic cream sauce and toss until the potatoes are coated and sizzling, about 2 minutes.
- 09Spoon potatoes onto a serving plate, drizzle with more garlic cream, and finish with the smoky paprika vinegar oil.
- 10Serve hot, with extra sauce on the side for dipping.
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