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Patatas Bravas. I could write poetry to these. Super crispy exterior with a pillowy interior. The textures are potato dreams. And there’s a smoky paprika sauce and a garlic aioli for drizzling, dipping, and mopping that put these way over the top. I’ve only had the book for two weeks, and I’ve made them four times already. Not even kidding. Then I tried them with sweet potatoes and added 1 1/2 Tablespoons of brown sugar to the paprika. Just skip the aioli and Bravas sauce. Or don’t! Total BBQ heaven. Go make these. Hug me later!

What’s the book???? Milk Street Vegetables. If you want more vegetable happiness in life, go get this. Treat yo’self! The new year is right around the corner, and more produce is going to help with those health goals. Let’s do this! Grab a second copy to gift someone you think is awesome! I blogged all about the book last week with a gorgeous Tomato Tart with Olives and Gruyere recipe. That link will take you there if you missed it!

Excerpted from MILK STREET VEGETABLES by Christopher Kimball. Copyright © 2021 by CPK Media, LLC. Photography by Connie Miller of CB Creative, Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Patatas Bravas

Patatas bravas is a popular Spanish tapa, and for good reason. Potatoes fried until perfectly crisp and served piping hot with alioli (the Spanish version of aioli) and a smoked paprika sauce (called bravas sauce) have universal appeal. To avoid having to fry the potatoes—the classic preparation—we first parcook chunked russets in the microwave, then coat them with corn- starch and finish them on a well-oiled baking sheet in a hot oven. This technique delivers fluffy-creamy interiors and ultra crisp exteriors without the hassle and mess of deep-frying.

START TO FINISH: 1¾ HOURS (40 MINUTES ACTIVE) SERVINGS: 6

For the potatoes:

⅓ cup plus 1 tablespoon extra-virgin oil
3 pounds russet potatoes, peeled and cut into 1½- to 2-inch chunks
2 tablespoons cornstarch
Kosher salt

For the alioli:

2 medium garlic cloves, finely grated
2 tablespoons lemon juice or sherry vinegar
½ cup mayonnaise
2 tablespoons extra-virgin olive oil
Kosher salt

For the bravas sauce:

3 tablespoons extra-virgin olive oil, divided
1 medium shallot, minced
1 tablespoon all-purpose flour
½ to 1 teaspoon cayenne pepper
Kosher salt and ground black pepper
¼ cup sweet vermouth
2 teaspoons sherry vinegar
1 tablespoon smoked sweet paprika

For serving:

Kosher salt and ground black pepper
1 tablespoon smoked sweet paprika

Don’t use lower-starch potatoes. To get the correct browning and crispness, it’s important to use high-starch russet potatoes. Also, don’t cut the potatoes into small pieces. Largish two-bite chunks can roast long enough to achieve deep browning without overcooking on the inside.

1. To make the potatoes, heat the oven to 450 degrees F. with a rack in the middle position. Pour 1/3 cup oil onto a rimmed baking sheet and tilt to coat; set aside. In a large microwave-safe bowl, combine the potatoes and 1/4 cup water. Cover loosely and microwave on high heat until just shy of tender, about 8 minutes, stirring once about halfway through.

2. Drain the potatoes, spread them on a kitchen towel and pat dry. Dry the bowl and return the potatoes to the bowl. Sprinkle with the cornstarch and ¾ teaspoon salt, then toss until evenly coated. Drizzle with the remaining 1 tablespoon oil and toss again. Distribute in an even layer on the prepared baking sheet and roast until deeply browned and well crisped, about 40 minutes, flipping with a metal spatula once halfway through.

3. While the potatoes roast, make the alioli and bravas sauce. To make the alioli, in a small bowl, mix the garlic and lemon juice, then let stand for 5 minutes. Whisk in the mayonnaise, oil and ¼ teaspoon salt, then set aside until ready to serve.

4. To make the bravas sauce, in an 8-inch skillet over medium, heat 2 tablespoons of oil until shimmering. Add the shallot and cook, stirring, until just beginning to soften, about 2 minutes. Whisk in the flour, cayenne and ¼ teaspoon salt, then cook, whisking constantly, until the flour is very lightly browned, 1 to 2 minutes. Gradually whisk in the vermouth and ¼ cup water followed by the vinegar. Whisking constantly, bring to a full simmer, then remove from the heat. Whisk in the paprika and the remaining 1 tablespoon oil. Taste and season with salt and pepper, then transfer to a serving bowl; cover and set aside at room temperature until ready to serve.

5. When the potatoes are done, use a slotted spoon to transfer them to a serving dish. Sprinkle with paprika and salt and black pepper to taste, then toss. Serve with the alioli and bravas sauce.

Need more Milk Street? Here are a few more recipes and books of theirs I reviewed…

Tomato Tart with Olives and Gruyere from Milk Street Vegetables

Sumac-Spiced Chicken Cutlets with Tomato-Onion Salad recipe from Milk Street Tuesday Nights Mediterranean

Spaghetti with Lemon Pesto recipe and cookbook review: Milk Street Tuesday Nights Mediterranean

Jalapeno-Apricot Glazed Chicken Thighs and Cookbook review: Milk Street: Cookish (Cookish)

Milk Street’s recipes for Israeli Hummus with Spiced Beef Topping and Lebanese-Style Tabbouleh (The Milk Street Cookbook)

Beef, Orange and Olive Stew (The New Rules)

Maple-Whiskey Pudding Cakes (Tuesday Nights)

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Milk Street Vegetables

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The Milk Street Cookbook (5th anniversary edition). I have the year one version. I just ordered this and Milk Street Fast and Slow (Instant Pot) as a treat yo’self! I can’t wait for them to get here!