Start by washing and cleaning your potatoes. Once they are peeled, cut into 2″ pieces.

Par-boiling the potatoes – fill a medium saucepan with water and bring to a boil. As soon as the water comes to a rolling boil, add in the baking soda. TIP: the water may foam a little and that’s perfectly fine. Add in the potatoes and allow to return to a boil. Boil the potatoes for 1-2 minutes and then drain.

Transfer the potatoes to a large sheet pan and season with kosher salt, tossing together to ensure the salt is evenly distributed amongst the potatoes. Set aside and allow to cool completely.

In a medium skillet, heat 1 cup of oil over medium-high heat. Once the oil begins to bubble, gently add in the potatoes, be sure not to overcrowd the skillet as this will need to be done in batches. Cook the potatoes in the oil until they are golden brown on all sides, about 20-25 minutes. Using a slotted spoon, transfer the potatoes to a tray lined with paper towels, this will help to remove any excess oil. Immediately season with additional kosher salt.

While the potatoes are cooking, this is a great time to make the Bravas Sauce recipe.

Once the potatoes are all fried and the Bravas Sauce is made, you are ready to drizzle the potatoes with as much or as little sauce as you would like. If you are serving to guests, you can serve with the sauce on the side so that each guest can top their own fried potatoes!