Spanish-style crispy potatoes for your New Year’s party
The classic New Year’s libation is champagne, but what to eat is a matter of broader choice. This year why not make it a tapas party — a feast of various little bites? And, if indeed that's how you choose to roll, one of those dishes should be these crispy baked potatoes with a garlicky red pepper mayo sauce.
Spanish Style Crispy Potatoes with Garlicky Red Pepper Sauce is a streamlined take on a Spanish classic called patatas bravas — deep-fried chunks of potato with a spicy tomato sauce and/or aioli — sort of like the Spanish equivalent of french fries. But given that most folks aren’t keen on firing up a big vat of boiling oil, I’ve engineered a baked version. It’s not quite as crispy as the fried, but it comes close.
How to make crispy potatoes without frying? Here are a few tricks: First, partially cook the potato slices in simmering water with a bit of baking soda, which makes the exteriors of the potatoes slightly mushy and releases their starch and sugar. Then toss the hot potatoes in a bowl with oil and salt, which encourages a starchy film to accumulate on the potatoes’ exterior. When the potatoes are roasted, all of that starch and sugar on the outside helps to form a crispy brown crust.
As for the lip-smacking sauce — a mix of pureed red peppers, smoky paprika and garlic mayo — you can drizzle it on top of the potatoes or set it on the side as a dip. This dish of crispy potatoes and spicy dip pairs very nicely with bubbly wine or dry sherry, if you’re in the mood to salute the dish’s Spanish DNA. However, there’s no reason to reserve this recipe for a special occasion like New Year’s. It will make a very satisfying side dish whenever you serve it.