Patatas Bravas
Ingredients
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1½ pounds russet potatoes
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¼ cup extra-virgin olive oil
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1½ teaspoons salt
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¼ teaspoon black pepper
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2 teaspoons extra-virgin olive oil
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1 cup diced onion
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¾ cup strained tomatoes
Tools
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medium bowl
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wooden spoon
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measuring cups
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measuring spoons
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chopping board
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knife
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small bowl
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June Pan
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liquid measuring cup
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pot
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June Oven
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Preferences
Cut the potatoes
Cut larger potatoes into 1” pieces, or halve baby potatoes, if using. Place the potato pieces on the June Pan.
1½ pounds russet potatoes
knife
June Pan
chopping board
Add oil and seasonings
Drizzle the potatoes with the olive oil, then sprinkle with salt and pepper. Toss to coat and spread in a single layer on the June Pan.
¼ cup extra-virgin olive oil
1½ teaspoons salt
¼ teaspoon black pepper
measuring spoons
liquid measuring cup
Bake the potatoes
Place the potatoes on the middle shelf of the June Oven. Bake 24 minutes, until the potatoes are golden and tender. June will notify you when the potatoes are ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Start the sauce
While the potatoes cook, heat the olive oil in a pot over medium heat.
2 teaspoons extra-virgin olive oil
pot
Sauté the onions
Add the onion to the pot and cook, stirring occasionally, until translucent, about 3 minutes.
1 cup diced onion
wooden spoon
Combine the tomato sauce ingredients
While the onions cook, combine the tomatoes, paprika, sugar, salt, pepper and vinegar in a medium bowl. Set aside.
¾ cup strained tomatoes
½ teaspoon smoked paprika
¼ teaspoon sugar
½ teaspoon salt
½ teaspoon white wine vinegar
medium bowl
¼ teaspoon black pepper
Sauté the garlic
Add the garlic to the pot and stir to combine.
1 tablespoon crushed garlic
Add the tomato sauce ingredients and simmer
Scrape the tomato sauce ingredients into the pot and stir to combine. Simmer the tomato sauce until thickened, about 10 minutes. Remove the pan from the heat.
Make the garlic mayonnaise
While the tomato sauce simmers, place the mayonnaise in a small bowl and add the garlic. Stir to combine.
½ teaspoon crushed garlic
¼ cup mayonnaise
measuring cups
small bowl
Garnish and serve the patatas bravas
Remove the potatoes from the June Oven and transfer to a serving platter. Spoon the warm tomato sauce and garlic mayonnaise over them. Sprinkle with parsley before serving.
1 tablespoon chopped parsley
