Loaded Papas Bravas Recipe
Fried Mediterranean seasoned golden potatoes, whipped feta, bacon, green onion curls (GF, NF)
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Ingredients
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Potatoes
Whipped Feta
Toppings
Method
Potatoes
- 1
Prep and parboil
Wash potatoes well and cut into 1 - 1¼-inch (2.5–3 cm) cubes. Place in a large pot and cover with cold water by 2 cm. Add 1 tbs sea salt and 2 tsp white vinegar (helps keep edges intact). Bring to a boil over high heat, then reduce to a simmer and cook until just tender at the edges but still firm in the center, about 8–10 minutes. Drain thoroughly in a colander and let steam-dry for 5 minutes.
- 2
- 3
Fry until golden
Heat neutral frying oil in a heavy skillet or Dutch oven to 175°C (350°F) — you want enough oil to shallow-fry so potatoes can crisp on multiple sides (about 2–3 cm deep). Fry potatoes in batches without crowding, turning occasionally, until deeply golden and crisp, 6–8 minutes per batch. Use a slotted spoon to transfer cooked potatoes to a paper towel–lined tray and season immediately with a pinch of salt while hot. Keep warm in a low oven (100–110°C / 210–230°F) while finishing remaining batches.
Whipped Feta
- 4
Make whipped feta
While potatoes cook, combine 200 g crumbled feta, 60 g room-temperature cream cheese, 2 tbsp Greek yogurt, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 grated garlic clove, and 1 tsp black pepper in a food processor or blender. Pulse until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add up to 1 tbsp water or additional olive oil to reach a spreadable but stable consistency. Transfer to a bowl and keep chilled or at room temperature for serving.
Toppings
- 5
Prepare bacon
Cook 6 slices of bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to paper towels to drain, then chop into bite-sized pieces.
- 6
Make green onion curls
Wash and dry 4 green onions. Using only the green tops, slice on a bias into 3–4 mm (1/8–3/16 in) thin strips. Place the strips in a bowl of ice water for 5–10 minutes to curl them. Drain and pat dry; reserve for garnish.
- 7
Finish and assemble
On a large serving plate or platter, spread two-thirds of the whipped feta into a roughly 20 cm (8 in) circle or leave dollops across the platter. Pile the hot fried potatoes on top of and around the whipped feta so some feta peeks through. Scatter chopped crisp bacon evenly over the potatoes. Sprinkle 2 tbsp chopped fresh parsley and 1 tsp lemon zest over the dish. Finish with smoked paprika sprinkled lightly over the potatoes and the remaining whipped feta, then top with the curled green onions. Serve immediately so potatoes stay crisp.