Hasselback Patatas Bravas
2
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
10
baby creamer potatoes
Jump
2 c
vegetable oil, for frying
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fine sea salt
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1 tbsp
hot sauce
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1 tbsp
aioli
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¼ c
microgreen sprouts
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2
pinches togarashi
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Chef Tracy Chang, of Boston’s Pagu, came to the idea of hasselbacking while brainstorming ways to re-envision Spanish patatas bravas. The resulting dish, made with twice-fried baby potatoes, is one of her restaurant’s best-selling appetizers.

Directions

  1. Slice across each potato in 1-milimeter partitions. Do not slice all the way through; the potato should remain intact.
  2. Heat vegetable oil to 350°F. Add the potatoes and blanch for 1 minute, until tender but not colored. Remove from oil and let cool.
  3. Just before serving, add the potatoes back to the 350°F oil and cook for another 1-2 minutes, until golden and crispy.
  4. Remove from oil and season gently with fine sea salt.
  5. Garnish each potato with a dollop of hot sauce, aioli, microgreens, and togarashi. Serve immediately.

Jamie Feldmar

Jamie Feldmar is a New York-based writer, editor and author whose work has appeared in the New York Times, Saveur, Lucky Peach and more. She is the co-author, with chef Naomi Pomeroy, of the James Beard Award-winning cookbook Taste & Technique.

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