BRAVAS POTATOESPublished 8:15am Thursday, June 20, 2013
These peppery potatoes are better than french fries – spicy and robust. If you don’t care for the hot spice/garlic, omit some, but I wouldn’t! They are a fabulous accompaniment to anything on the grill or just by themselves!
1/4 cup olive oil
1 T. minced fresh garlic
2 tsp. red pepper flakes
1 tsp. kosher salt
2 lb. Yukon Gold potatoes, cut into 1″ think wedges
Preheat oven to 400°. Cut potatoes into wedges, cover with ice cold water for 10 minutes, then rinse well and pat dry with a towel. Combine oil, garlic, pepper flakes and salt in a large bowl. Add potatoes and stir to coat well. Line a rimmed baking sheet with foil and spread potatoes on the foil in a single layer along with any leftover oil. Make sure the potatoes are on one of their flat sides. Cover with foil and roast for 15 minutes to steam. Remove foil and continue to roast an additional 30 minutes, or until tender and browned, turning once.