Ultimate Crispy Roasted Potatoes Trio
Discover the secret to achieving the crispiest roasted potatoes in this Ultimate Crispy Roasted Potatoes Trio recipe. Perfect for any occasion, these potatoes can be served plain or elevated with three delicious accompaniments — classic Patatas Bravas, vibrant Chimichurri, and refreshing Tzatziki. This versatile recipe is ideal as a side dish or a delightful appetizer, combining crispy exteriors with fluffy interiors, compleently paired with flavorful dips. Gather your friends and family, and get ready to impress them with these satisfying, golden bites that are sure to become a favorite!
N/A
Servings
N/A
Calories
24
Ingredients
Ingredients
russet potatoes
5 large (peeled and cut into 2-inch pieces)
salt
2 tablespoons (plus more to taste)
unsalted butter
4 tablespoons (melted)
olive oil
2 tablespoons
yellow onion
1 (roughly chopped)
garlic cloves
3 (thinly sliced, plus 1 small clove, finely grated)
kosher salt
black pepper
(freshly ground)
smoked paprika
1 teaspoon
red pepper flakes
1 1/2 teaspoons
whole canned tomatoes
1 (28 ounce) can
white wine vinegar
1 tablespoon
fresh lemon juice
1 teaspoon
good-quality mayonnaise
5 tablespoons
parsley
(coarsely chopped, for serving)
cilantro
1 bunch (leaves only)
mint
1 bunch (leaves only)
extra-virgin olive oil
1/4 cup plus 2 tablespoons
granulated sugar
1 teaspoon
cucumber
1 cup (grated)
Greek yogurt
1 1/4 cups
oregano
(chopped, for serving)
lemon
1 (zest of, for serving)
olive oil
(for serving)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Place the peeled and cut russet potatoes in a large pot, covering them with cold water. Add 2 tablespoons of salt and bring to a boil over high heat. Allow the potatoes to boil for about 5 minutes until they are slightly cooked on the outside but still raw in the center.
3
Carefully drain the potatoes and return them to the pot. Shake the pot gently for about 1 minute to allow excess moisture to evaporate. Turn off the heat, then add the melted butter. Place a lid on the pot and shake vigorously for another minute, aiming to create a rough and lightly smashed texture on the outside of the potatoes.
4
Spread the potatoes in a single layer on a rimmed baking sheet, ensuring they have plenty of space for air circulation. Roast in the preheated oven for approximately 45 minutes, flipping the potatoes halfway through (at 30 minutes), until they are golden, crispy, and irresistible. Season with extra salt to taste.
5
For the Patatas Bravas sauce, heat olive oil in a medium pot over medium-high heat. Add the roughly chopped onion and sliced garlic, seasoning with salt and pepper. Sauté for about 8 minutes until they soften and begin to turn a golden color. Stir in the smoked paprika and red pepper flakes, cooking for an additional minute until fragrant.
6
Add the canned whole tomatoes, along with white wine vinegar. Bring the mixture to a boil and then reduce to a simmer. Cook for about 15 minutes, breaking up the tomatoes with a spoon. Use an immersion blender to blend the sauce until smooth, and keep it warm for serving.
7
For the aioli, mix grated garlic, lemon juice, and mayonnaise in a small bowl until smooth and well combined. Season with salt to taste.
8
For the Chimichurri, place cilantro, parsley, and mint leaves into a food processor. Pulse until chopped, then add white wine vinegar, olive oil, sugar, and garlic. Pulse until finely chopped and well-combined, scraping down the sides as necessary. Season with salt to taste.
9
To prepare the Tzatziki, toss the grated cucumber with 1 tablespoon of salt and let it sit for 5 minutes. Squeeze the cucumber between paper towels to remove excess liquid, rinse, and pat dry. In a mixing bowl, combine the cucumber with Greek yogurt, finely grated garlic, and salt. Adjust seasoning as needed.
10
Serve the crispy roasted potatoes hot, accompanied by the three delicious dips: Patatas Bravas dipping sauce, Chimichurri, and Tzatziki. Garnish with coarsely chopped parsley for color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Crispy Roasted Potatoes Trio?
It is a versatile recipe featuring crispy roasted russet potatoes served with three distinct accompaniments: Patatas Bravas sauce, Chimichurri, and Tzatziki.
What type of potatoes should I use?
The recipe calls for 5 large russet potatoes, peeled and cut into 2-inch pieces.
What is the recommended oven temperature?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) for roasting.
How long should the potatoes be boiled initially?
Boil the potatoes for about 5 minutes until they are slightly cooked on the outside but still raw in the center.
Why is salt added to the boiling water?
Adding 2 tablespoons of salt to the water ensures the potatoes are seasoned throughout during the parboiling process.
What is the secret to getting a rough texture on the potatoes?
After draining, shake the potatoes in the pot for a minute to remove moisture, then add melted butter and shake vigorously with a lid on.
How much butter is used for roasting?
The recipe uses 4 tablespoons of melted unsalted butter to coat the potatoes.
How long do the potatoes need to roast?
Roast the potatoes for approximately 45 minutes until they are golden and crispy.
When should you flip the potatoes in the oven?
Flip the potatoes halfway through the roasting process, specifically at the 30-minute mark.
What sauces are served with the potatoes?
The potatoes are served with Patatas Bravas dipping sauce, a herb-based Chimichurri, and a refreshing Tzatziki.
How do you prepare the Patatas Bravas sauce?
Sauté onion and garlic, add smoked paprika, red pepper flakes, canned tomatoes, and vinegar, then simmer for 15 minutes and blend until smooth.
What ingredients make up the garlic aioli?
The aioli is a smooth mixture of 5 tablespoons of mayonnaise, grated garlic, lemon juice, and salt.
What herbs are required for the Chimichurri?
You will need one bunch each of cilantro and mint leaves, plus parsley.
How is the Chimichurri prepared?
Pulse the herbs in a food processor, then add vinegar, olive oil, sugar, and garlic, pulsing until finely chopped.
How do you remove moisture from the cucumber for Tzatziki?
Toss grated cucumber with salt, let it sit for 5 minutes, then squeeze it between paper towels and pat dry.
What is the base of the Tzatziki sauce?
The base is 1 and 1/4 cups of Greek yogurt combined with grated garlic and prepared cucumber.
Is this recipe suitable for vegetarians?
Yes, this potato trio recipe is vegetarian-friendly.
What spices are used in the Bravas sauce?
The sauce is seasoned with 1 teaspoon of smoked paprika and 1.5 teaspoons of red pepper flakes.
How much garlic is used in total?
The recipe uses 3 thinly sliced garlic cloves for the sauce and additional finely grated cloves for the aioli and Tzatziki.
What kind of vinegar is used in the recipe?
White wine vinegar is used in both the Patatas Bravas sauce and the Chimichurri.
Is sugar included in any of the sauces?
Yes, 1 teaspoon of granulated sugar is added to the Chimichurri for balance.
What oils are used in the preparation?
The recipe utilizes standard olive oil for sautéing and 1/4 cup plus 2 tablespoons of extra-virgin olive oil for the Chimichurri.
How do you garnish the final dish?
Garnish with coarsely chopped parsley, chopped oregano, and lemon zest for added color and flavor.
How many ingredients are needed for this recipe?
There are 24 ingredients listed to make the potatoes and all three accompaniments.
Can these potatoes be served as a main dish?
While primarily a side dish or appetizer, the potatoes are hearty enough to be the star of a light meal.
What type of canned tomatoes are best?
One 28-ounce can of whole canned tomatoes is recommended for the Bravas sauce.
What ensures the potatoes are fluffy inside?
The parboiling step ensures the centers are cooked through and fluffy while the oven roasting crisps the exterior.
Do you season the potatoes with pepper?
Freshly ground black pepper is used to season the onion and garlic base for the Bravas sauce.
Should the potatoes be peeled?
Yes, the recipe specifies that the russet potatoes should be peeled before cutting.
What is the final step before serving?
Serve the potatoes hot with the three dips and garnish with parsley, oregano, and lemon zest.