Celebrate #TapasTuesday with today's #CIEditorsPick: Patatas Bravas. Crispy potatoes served with smoky, spicy sauce, #PatatasBravas, are hugely popular in tapas bars. To make them at home, we had to rethink deep frying. To create an ultracrispy crust without the need for double #frying, we first parboiled russet potatoes with baking soda, which triggers a chain reaction that causes the pectin on the exteriors of the potatoes to break down and release a substantial layer of amylose that, when fried, develops into a thick crust. We also tossed the parcooked potatoes with kosher salt, which roughs up the surfaces of the potatoes, creating many nooks and crannies through which steam can escape. As the steam escapes, the nooks and crannies trap oil, helping to make an even more substantial crunchy crust. Click the link in our bio to access the #recipe!