[00:00] What's up dude? I've tested six different ways to make crispy air fried potatoes and this technique beats every single one of them. I'm also going to show you two different incredible Spanish sauces that will really take these potatoes to a whole new level. And as always there's no time to waste.
[00:15] Now let's do it! Now before we get into the air fried potato technique we're going to start by making a couple of really tasty sauces to go with them. The first one is the sauce that goes on Katana's Bravas which is the Brava sauce and this is a somewhat spicy red sauce that uses two
[00:29] different kinds of smoked paprika and it comes out of Madrid. Very famous sauce, very famous recipe, it's definitely a good one to have in your arsenal. Here's how you make it. We're going to start with a little pot over medium low heat and for that we're going to add about four tablespoons of
[00:41] olive oil. One, two, three, four, you can count and quit. And to that we're going to add a bunch of sliced onion. It's just one small onion that I sliced up, well rather diced up. And this isn't exactly traditional in this sauce but I really like it in here and a lot of people do add it.
[00:55] For that we're going to add a bit of salt. And then we're going to just start slowly cooking down these onions. We don't want to get a lot of color on them. Just want to really soften them up. And after that time has elapsed, you can really see just how translucent and soft these onions have become.
[01:09] At this point we're going to add our garlic. About three, four cloves depending on the size. Now we're going to cook the garlic out with the onions for another 90 seconds, two minutes, something like that. And next we're going in with all-purpose flour. Not too much, just one and a half tablespoons.
[01:22] And when adding flour to any recipe you're making a sauce out of, you always want to cook that flour out for at least four minutes to really get rid of that raw, floury taste. Next, we're going to be adding our two different kinds of smoked paprika.
[01:34] And the first is dulce, which just means sweet. It's not actually sweet, but it's just not spicy. And the second one is picante, and this one is definitely spicy. And so I add two teaspoons of the sweet one and then just one teaspoon of the spicy one.
[01:46] And just make sure you keep the heat low while you're mixing these in. In fact, right now I'll just turn it off. plenty of heat in the pan and these kind of really fine spices can burn pretty easily and with these spices literally 30 seconds 40 seconds you are good now i'm going to kick the heat back on and
[02:02] i'm just going to stream in some chicken stock that's what this sauce is made with traditionally and so that's just one and a half cups of chicken stock all we got to do now is keep that heat on low medium low and we're going to let this simmer for about 10 minutes and so you can actually just
[02:15] leave the sauce just like this i like to blend it up to get a really smooth consistency but either way is going to be fine. I'm going to go ahead and blend. And as we blend, we're going to be adding in the last ingredient in this recipe, which is just vinegar, sherry vinegar. I suppose
[02:27] if you don't have sherry, you could just use red wine or another one. And the sherry vinegar, I really add to taste. I'm going to start with like a teaspoon, maybe even a little less, and we'll blend this up for one minute. There we are. And at this point, what I want to do is get
[02:43] in here and really just taste it for salt and vinegar. And that is actually tasting almost perfect I'm just gonna add a tiny little bit of salt and just a couple more drops of vinegar and I think we good one more quick little blend and there is your patatas blava sauce which is incredible on a lot of things but obviously you see it most on potatoes and things And it quite hot right now but as this cools down you will see it thicken up a lot
[03:07] Although it is decently thick at the moment, and if you've never tried this before, the flavor is absolutely stunning. Really unique, and definitely suggest you give this one a shot. So over the years, I've tried a lot of different kitchen equipment, as you can probably imagine, and most things sort of come and go.
[03:22] But I've been using the Tyfer Dome 2 air fryer from today's sponsor, Tyfer, for a couple years now, and there's a good reason this one has stuck around. And it's because most air fryers only have the heating element on the top, which just means you have to turn and flip your food way more often to get it really nice and brown.
[03:38] The Dome 2 is really cool because it has 360 degree heating technology on both the top and bottom, so you get heat from both directions for more even cooking. And also the size is a huge deal for me. I hate tiny little baskets and the Typhrodome 2 has a massive amount of real estate.
[03:56] You can fit in a whole pizza, a full batch of wings or fries and actually feed a large group with just one cook in the Typhrodome 2. It also has 15 different cooking functions. You can air fry, bake, broil, grill, roast, dehydrate, reheat and more.
[04:09] And cleanup is just as easy because the self-cleaning function goes up to 500 degrees Fahrenheit which breaks down grease and grime for a much simpler cleanup. This air fryer for me has become one of the most loved and used pieces of equipment in my kitchen.
[04:23] Enjoy the Tyfer Dome 2 starting at $299, and you can use my discount code SUNNYDOME to get an additional random discount at checkout. Just click the link down in the description. Thank you, Tyfer, for sponsoring the video. Now back to the recipe.
[04:36] Next, and real quick, we are going to be making some garlic mayonnaise to go with these potatoes, and this will marry up so incredibly well with that rava sauce we just made. Now, if you watch this channel, you know I'm very passionate about my mayonnaise. And I follow a process that usually uses a food processor to make mayo.
[04:51] It's sort of aerated a bit first. But today I'm going to show you how to make it in a way that is just a lot easier. And we'll give you basically the same result. I know you guys love easy. So do I. So here's how you do it. So you could use a jar for this as well.
[05:04] But I'm going to start by just adding one cup of avocado oil. Two tablespoons of olive oil. Extra virgin. One whole egg. About one and a half teaspoons of lemon juice. As well as one and a half teaspoons of vinegar. You could use white wine or red wine or just regular white vinegar.
[05:17] I'm using red wine here, some salt, just a little more than half a teaspoon, and just two cloves of garlic. And I like to microplane these in so I don't end up with any big chunks by using the immersion blender. But if you want, you could just chop it up and throw it in as well. But this should
[05:30] help it get more dispersed. And then we're just going to take an immersion blender, spray it in, and just start blending. And while you're doing this, you definitely need to be going up and down with the immersion blender. And you'll see why once you try it. And that's it, 30 seconds. And
[05:45] and your garlic mayo is absolutely done. It's really easy. You definitely just want to give it a taste for acid and salt, honestly. No adjustments needed, that's excellent. And there you go, perfectly creamy garlic mayo,
[05:57] ready to go. Only took about five minutes of work Really no excuse to not do it And with this method it ends up slightly denser than when I make it in my food processor But honestly for a quick version it is basically just as good and nobody gonna notice unless
[06:10] you're like a chef or something. And now finally for the air fried potato technique. A while back I made a video where I tested six different methods for air fried potatoes and this worked by far the best way to do it. And funny enough the trick to crunchy potatoes is water. I'll explain. But first we need to
[06:25] slice up our potatoes which are Yukon Gold and I really like to stick a fork in it. I don't know something about doing this I just can do it really fast without worrying about my fingers. Get that little end and then I'll just pinch and pop and get the end the fork was in. Also great for kids
[06:39] if you have kids and you don't want to worry about their clumsy little fingers. And now we're just going to slice them into cubes. You can do them bigger or smaller. I'm going to quarter them like this and then I'll just do two cups to get some nice little pieces of this size. We're going to
[06:52] take four quarts of boiling water and add one tablespoon of salt, kosher salt, and two tablespoons of plain white vinegar. And then we're simply just going to add our potatoes straight in. And it totally seems counterintuitive, right? Boiling your potatoes in water will make them way crunchier
[07:06] when you roast them afterwards. But it is 100% true and you can ask a hundred chefs and a hundred of them are going to tell you, yeah, always blanch your potatoes first before you roast them. And for the dish, patatas bravas, they get double cooked in oil. And essentially we're doing a double cook,
[07:21] but we're not using oil, we're just using water first. And in our test, just having that salt and vinegar in the water just gave us the crunchiest potatoes after roasting. And I think when you try this once, you'll never go back to the old way of cooking potatoes,
[07:33] just cutting them up, throwing oil and seasoning on, and cooking them in the oven. I mean, they're okay, but they are nowhere near as good as when you do this first. Just trust me and try for yourself. So at this point, it's been 20 minutes. You know, depending on your potato and the size of it can take shorter or longer.
[07:48] But what I'm looking for is just to like insert a little meat probe in here and just to have it slide right in. It's nice and fork tender. The potatoes are cooked, but they're still holding their shape. This is what I want. Now I can strain them off. And immediately after straining, I like to let them sit for about four or five minutes.
[08:03] And while they do that, they really steam. And the steam actually dries out the potato. So much counterintuitiveness in this whole potato thing. Steam makes things dry. I guess it does. It does. That's the first process.
[08:15] And now after the steam comes the most important part of all, and that's to rough up and texture the edges. And the edge of this strainer is actually kind of the perfect thing to do that. So all you've got to do is just start tossing these. And what we're looking for is the edge to get like a little white and fluffy in texture.
[08:31] You can also go like this. And it can take a few minutes to do this, but just keep going. And basically what you're looking for is just to get this little white sort of fluff around the edge. You can see there's just some more texture going on, which is going to give you a crunchier potato.
[08:43] And now once they're textured up a bit, I'm going to start hitting these with a little more salt and pepper. We've got the salt in the water. This is really for the edge. You can see this white little fluff that's developed around the potato. That's what we're going for. And then I've also found with air frying, they're just never going to be as good if
[08:59] you don get a light coating of oil on the potato first before going into the air fryer They just need it And so I just pause one last time I just give a light little layer of oil all over these One more nice toss and now
[09:11] we'll get these in our air fryer and make sure you don't overcrowd. I really want to spread these out. Better to fry in two batches than overcrowd. Something about like that looks good and I'm just really going to take a second here to spread these out. Ideally there's a little space between
[09:24] all of them. Something like that looks pretty darn good to me and away they go at 400 degrees. After 10 minutes, I always come in and give them a little toss. If you feel comfortable, you can do it like that. Make sure they're nicely spread out again, and back in they go.
[09:38] And there we are, 400 for 20 minutes with that little toss, halfway through. And generally, when you're roasting potatoes, like, the sound when they hit metal will tell you how crunchy they are.
[09:50] And these feel really crunchy. And here is our final product. It's definitely got a great crunch on the outside, but then the inside is, like, nice and, like, creamy. almost like mashed potato-y. Go ahead and plate you guys up.
[10:02] So I'm going to go ahead and squiggle my sauce all over the potatoes, but I'm really doing it for YouTube and thumbnails. If I was serving these, I actually might put the brava sauce on and then leave the aioli on the side so you can dip it in. But hey, to each their own. In Spain, they actually just drizzle it all over and serve it like that,
[10:16] so it is more authentic, but I like dipping.
[10:28] All right, Marcus, here we go, dude. Patata brava, air-fried style, Spanish flavors. I love the way the brava sauce mixes with the aioli.
[10:43] It looks so cool on the plate.
[10:58] Great hair fried potato. Mmm. Potatoes have a nice crunch. Even though we dump them in sauce, obviously we'll have to take a pot of brava. They fry it twice, so it'll be crunchier, more like a fry. But honestly, for like a homemade version where you don't have to bust out the whole deep frying situation,
[11:12] which we all know is a huge pain in the ass. Awesome, dude. We already eat potatoes with mayonnaise. You don't need to deep fry it twice. This is nice. And the creaminess is a dick mess. The aioli with the brava sauce is sick, dude. It's so good. And look, I've trekked across Spain.
[11:25] I did the Camino de Santiago. Community of Santiago. Walked for two weeks across Spain, and I tried a lot of patatas bravas, and this is really authentic for what it tastes like. Honestly, it's great. The potatoes are so creamy on the outside.
[11:37] I hated steak potatoes until somebody showed me the UK roasted things where they get double boiled, and it's such a different experience than just cubed up, shitty potatoes that are all leathery on the outside.
[11:49] These are great. And also with authentic patatas bravas, they cut them in a regular shape. a little bit harder for the preparation that we did, but that is something to keep in mind. Like, you could make them thinner so there's more crunch, essentially, but do it delicious. Make it.