Papas Bravas with Roasted Red Pepper Aioli

July 11, 2018

Papas Bravas with Roasted Red Pepper Aioli


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):


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

VERY SLOWLY, drop by drop, while the machine is running, drizzle in the olive oil. Extreme patience must be taken with this slow process initially, as too much olive oil poured in at once will cause the sauce to break.
Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. 
Makes approximately 2 cups

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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