Papas Bravas with Roasted Red Pepper Aioli

July 11, 2018

INGREDIENTS

Roasted Red Pepper Aioli:

• 1 ½ cups Ultra Premium Extra Virgin Olive Oil, mild intensity
• 1 small roasted red pepper, peeled, seeded, and diced
• 2 large egg yolks at room temperature**
• 2 garlic cloves, smashed
• 2 teaspoons sea salt
• 1 teaspoon smoked sweet paprika
• 1 Tbs. fresh lemon juice

**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Papas Bravas (Spicy Potatoes):

• 5-6 medium russet potatoes peeled and cut in 1/2-inch pieces
• Ultra Premium Extra Virgin Olive Oil for frying
• Sea salt to taste

DIRECTIONS

In the bowl of a food processor or blender jar, add egg yolks, salt, garlic, lemon juice, and pepper. Process until homogeneous.  

Cover the potatoes with water in a medium pot over medium-high heat and bring to a boil. Boil for 4 minutes until just barely tender, and then drain in a colander, rinsing with cold water.  

Heat a heavy frying pan over high heat (a cast iron skillet is excellent). Once very hot, add enough olive oil to come ½" up the sides of the pan and heat the oil to 350°F.   

Add the thoroughly-drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half  way through to brown both sides. Drain off excess oil and salt immediately. 

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Also in Side Dishes