Pair this recipe with our fire roasted spatchcock chicken by using the embers from grilling the chicken to smoke these patatas bravas.
This recipe is sponsored by The Ultimate Grillmaster Giveaway. We teamed up with three of our favorite brands and made some seriously good food outdoors on the fire. Enter the giveaway for a chance to win over $600 worth of outdoor grilling prizes!
This recipe features:
Woos! Hot Sauce
Fourneau Paella Pan
1.5 lbs. Yukon gold potatoes
2 tsp paprika
1 tsp urfa pepper
1T fresh ground cumin
Woos! Ultimate Hot Sauce
Cube potatoes into 3/4 inch pieces. Toss them in a glug of olive oil, salt and pepper.
Preheat the oven with the paella pan inside at 425 degrees Fahrenheit. Switch the oven to broil for a few minutes to get the cast iron extra hot. When the pan is nice and hot (approx 450ºF) dump the potatoes into the pan, change the oven back to baking at 425ºF, and cook until fork tender with a crispy jacket. This takes approximately 45 min, stirring several times throughout to even out the browning.
Remove the potatoes from the oven and scoop them in a straining basket. Smoke potatoes in the basket over smokey wood embers for 3-5 minutes.
Remove potatoes from the fire and pour them into a medium bowl. Add fresh ground cumin, paprika, urfa pepper and several generous glugs of Woos! Hot Sauce. Toss to coat. Serve 'em up hot w/garlic mayo as desired.