Half potatoes, half sweet potatoes, parboiled together for 7 minutes, salted and oiled in three light passes in a big bowl, then roasted on wire racks. They come out like potato nuggets.
Serves 2 adults and a toddler.
Ingredients
- 3 huge potatoes, peeled and cubed
- 3 huge sweet potatoes, peeled and cubed
- Salt, for the parboil water
- About ¾ tsp fine salt, in three ¼ tsp passes
- Olive oil, for drizzling
- (optional) brava sauce and aioli from Patatas Bravas
Equipment
- Vegetable peeler
- Knife and cutting board
- Large pot
- Colander, to drain
- Big bowl
- Rubber spatula
- 2 wire racks, each over a sheet pan
Method
- Put the potato and sweet potato cubes in one pot of cold salted water. Bring to a boil and simmer 7 minutes, until the edges soften. Drain and steam-dry a few minutes.
- Heat the oven to 425°F.
- Put all the cubes in a big bowl. Sprinkle about ¼ tsp fine salt over all of them, drizzle a little olive oil, and fold with a rubber spatula. Do this three times in all. Fold gently so the cubes stay whole: only the salt should rough up the surface, and that is what gives the texture.
- Spread them in one layer on the 2 wire racks. Roast 30 minutes.
- Optional, not tried yet: 1 minute under the high broiler should make the crust crunchier.
- Serve hot, plain or with the brava sauce and aioli.
Notes
- The sweet potatoes take the same 7-minute parboil as the potatoes when they share the pot.
- ¾ tsp of salt seasons this whole batch: savory, not too salty.