It may sound weird, but the best Patatas Bravas that I’ve ever had were from a Spanish Tapas restaurant on the outskirts of Temple Bar in Dublin, Ireland. Ok, all of that does sound weird, but I’m ok with it. It was seriously good. The potatoes were crispy and steaming hot, a red sauce provided some heat, and some chilled sour cream cooled it all down. Even though it’s simple, It is one of the best dishes I’ve ever eaten. I loved the clear, crisp flavors, the crunch of the potatoes, and the cooling factor provided by the sour cream.
Today, I’m sitting at home in my new town of Seattle. I’ve only been here a few weeks but I am absolutely in love with the farmer’s market scene – and I’m not talking Pike’s Place. There are multiple vendors with one of my favorite types of potatoes: purple potatoes. The rich, deep purple color adds an immense amount of visual interest to a dish. With recipe creation in mind, I picked them up an immediately thought about that dish in Dublin.
This isn’t a recipe that tries to completely recreate that dish. I didn’t feel like deep frying the potatoes, and I wasn’t interested in making a tomato sauce. Instead, I brought the acid in the form of lime juice and the heat from some Sriracha to make sure all of my favorite elements were still there. I had to keep the sour cream though. Anyone who knows me knows that sour cream is practically a food group for me. I rarely buy it, because the carton doesn’t stand a chance in those first 24-48 hours.
Contrast is really the name of the game here. My Crispy Potatoes with Sriracha Sour Cream are about two things – texture and contrast. If you get a solid crunch on the potatoes, and can serve these immediately with cool sour cream, you will make people happy. Very happy.
So give them a try, and let me know how it goes!
Some quick tips:
- I encourage you to be bold with your spices here – give this a lot of freshly cracked black pepper and garlic powder, and don’t skimp on the salt. The sauce has some bright and bold flavors, so the potatoes need to be able to stand up to them.
- If your potatoes are cooked through after 20 minutes, but you need to speed up that awesome crispy-ness process, move the potatoes to the top rack and turn on the broiler. Keep an eye on them though – they’ll burn quick.
- Be generous with the dressing, but make sure you’re not covering up all of the potatoes – we’re using purple for the look!
- 6-7 small Purple Potatoes, Quartered
- 3 tablespoons Sour Cream
- 1 tablespoon Sriracha
- 1 tablespoon Extra Virgin Olive Oil
- 1 Lime
- 1/4 teaspoon salt
- Freshly Cracked Black Pepper to Taste (at least 1 tsp)
- Garlic Powder to Taste (at least 1tsp)
- 1. Place sheet pan with edges (jellyroll pan) into oven, on middle rack, and preheat to 450 degrees.
- 2. Place quartered potatoes into a pot and add enough water to cover potatoes by at least one inch.
- 3. Bring to boil and keep on heat for 4 minutes.
- 4. Drain and dry potatoes
- 5. Add potatoes to medium-sized mixing bowl and toss with Olive Oil.
- 6. Add salt, pepper, and garlic powder to bowl and mix.
- 7. Bring pre-heated tray out of your oven and add potatoes in an even layer. Place tray back in oven and cook for 20 minutes or until crispy.
- 1. In a small bowl, combine sour cream, juice of one lime, and Sriracha. Add salt and pepper and stir to combine.
- 2. Move potatoes to serving platter, drizzle generously with sour cream, and enjoy!