For the potatoes
2 pounds russet potatoes (4 to 5 medium potatoes)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Fresh ground black pepper
Parsley, for garnish
For the bravas sauce
1 cup raw cashews
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon yellow mustard
1 teaspoon maple syrup
2 teaspoons smoked paprika (pimentón)
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
6 tablespoons water
INSTRUCTIONS
Prepare the cashews: Place the cashews in a bowl and cover them with water. Soak them while making the recipe, at least 30 minutes if using a high speed blender and about 1 hour for a regular blender. If you think ahead, you can soak the cashews overnight (you can also make the bravas sauce in advance).
Prepare the potatoes: Preheat the oven to 450°F.
Chop the potatoes into 1 x 1.5” pieces (slice them into thirds lengthwise, then in half, and then into chunks). In a large bowl, mix the potatoes with the olive oil, kosher salt, and fresh ground black pepper.
Roast the potatoes for 35 minutes, stirring once, until potatoes are cooked through and lightly browned.
Prepare the bravas sauce: Once the cashews have soaked, drain them. Then blend together all ingredients for the bravas sauce for several minutes until the sauce is smooth and creamy.
Serve the potatoes warm from the oven with the bravas sauce. If desired, sprinkle with chopped parsley. (If you make the potatoes in advance, you can re-warm them in a 350F oven before serving.)