Patatas Bravas
When in Spain... This recipe is a popular dish found in any tapas joint in Barcelona. Always a favorite!This recipe calls for a smoked paprika aioli with a little kick. Is spice isn't your thing, try a simple Lemon Aioli instead. For a more Latin American slant to the dish, use a Mexican crema.
Servings 4 People
Calories 697kcal
Ingredients
Smoky Aioli
- 2 cloves garlic
- 2 egg yolks
- 1 cup olive oil extra virgin
- 2 each paquillo peppers
- 1 tbsp fresh lemon juice
- 1 tbsp Spanish smoked paprika
- 1 Dash hot sauce Tabasco or Cholula
- 1 Splash Aged Sherry Vinegar
Potatoes
- 2 lbs Russet potatoes peeled
- 2 cups olive oil
- kosher salt to taste
Instructions
Smoky Aioli
- Make a smooth paste of the garlic by smashing it with the flat edge of a chef knife.
- Whisk the egg yolks in a medium sized bowl until just pale. This should only take about 1 mimute.
- While still whisking the eggs, begin adding the olive oil in a small, consistent, stream as an emulsion forms.
- As the emulsion reaches the consistency of a thinner mayonnaise, stir in the mashed garlic, lemon juice, paprika and hot sauce.
- Set aside.
Potatoes
- Cut the potatoes to about 1 1/2 inch (under 4 cm) cubes. Cover with water. These will need to sit for at least two hours before draining allowed to dry.
- Heat the remaining olive oil in a heavy-bottom pan on medium heat until 375 degrees F (163 C). Add the potatoes and cook until lightly browned.
- Remove potatoes from the oil and transfer to paper towels to drain. Let rest 20 minutes. Meanwhile, raise the temperature of the oil to 375 degrees F (191 C). Fry the potatoes again until crisp and lightly brown.
- Transfer to fresh paper towels to drain. Sprinkle with kosher salt while still hot.
Finish and Serve
- Divide the potatoes into 4 servings or in a larger bowl to serve "family style." Drizzle with the aioli. For extra flair, put a poached egg on top.