An unbeatable Spanish side dish
Dylan Muñoz
•
March 11, 2025
Preheat the oven to 400 °F.
On a cutting board, dice potatoes (6 medium) into quarter pieces. On a baking sheet mix potatoes with olive oil (¼ cup) and toss until coated. Roast in the oven for 25 minutes or until golden and crispy.
In a small bowl, combine saffron (1 pinch) and ice cubes (3). Allow for the saffron to bloom - this generally takes about 10-15 minutes.
Reduce heat to medium-low and add vegetable stock (1 ¼ cups) and saffron liquid. Simmer for 5-7 minutes stirring occasionally. Sprinkle with salt (to taste) and pepper (to taste). When sauce begins to thicken, turn off heat and place a lid on the pan to rest.
Remove potatoes from oven and place in a heat resistant bowl or plate.
Pour bravas sauce onto roasted potatoes and garnish with cilantro (to taste). Serve immediately.
